This is for #SoupSaturdaySwappers, a lovely group of blogger who make and share a soup once a month. Every month is a different theme, and this month it's Mexican Soup. The lovely Karen at Karen's Kitchen Stories is our hostess this month.
This group was started by Wendy Klik of A Day in the Life on the Farm, and she is the instigator here.
Soup Saturday Swappers posts on the third Saturday of the month, and if you'd like to join in, go to the FB page and let her know.
I wasn't going to join in this month, but then life changed up a little and here's my soup. I can't wait to see what everyone else brings to the table.
Soup Saturday Swappers posts on the third Saturday of the month, and if you'd like to join in, go to the FB page and let her know.
Green Chile Stoup
This is a take on my Chile Verde, but
one I'm thinking might just go into my rotation. Cause I really, and I do mean really, like it. giggle
Serve with a tortilla or some home made
bread.
It just so happened that I had made a loaf of sourdough bread the other day, and it was perfect dipped in the broth.
Look, I ate it all gone.
Look, I ate it all gone.
yield: 4 servings
Chile Verde Stoup
prep time: 5 MINScook time: 20 MINStotal time: 25 mins
This is a take on my Chile Verde, I added a few ingredients, and made it into a very thick flavorful soup, full of chunky goodness.
INGREDIENTS:
- 2 Cups Chile Verde
- 4 cups Pork or chicken stock
- 4 small red Potatoes, cut into bitesize chunks
- 1-2 Roma Tomatoes, cut into chunks
- 1/2 - 1 cup Carrots, either grated or cut into coins
- 1/2 cup Sauteed Onions
- 1/2 cup Escabeche Jalapeno's and carrots (optional, but they do add a nice touch of heat)
- 1 stalk Cilantro for garnish
INSTRUCTIONS:
- Mix the Chile Verde and stock together, add the red potatoes and heat until the potatoes are almost cooked through, about 15 minutes. Then add the 1/2 cup Escabeche Jalapeno's, Carrots and Onions, continue to cook until the potatoes are cooked all the way through. Add the tomatoes the last five minutes of cooking time, you want them just cooked through as well. Serve with a tortilla or some home made bread. And a sprinkle of Cilantro on top.
Created using The Recipes Generator
Posts
Lots of chile this month, which is great, right? So warming.... love your choice for this month's assignment
ReplyDeleteThere is and I agree, it's great! Thanks, I liked this soup so much, I'm making it again this week.
DeleteI would have ate it all gone too. It looks divine.
ReplyDeleteIt may be gone, but not forgotten. I'm making it again this week, luckily I made a huge pot of Chile Verde this past week again, and there may be a package or two finding their way into the soup pot.
DeleteChile verde is an absolute favorite of mine. This would be a great, flavorful bowl of soup!
ReplyDeleteWe love Chile Verde as well. I love making a big pot of it, and freezing it in meal size servings so we can have it whenever we want. But this soup, is definitely going to be made again, cause the Chile Verde was perfect in it.
DeleteWhat a wonderful, and quick, soup! Looks great! P~
ReplyDeleteI was happily surprised at how quick it was. And how tasty.
DeleteI'm so glad you were able to join this month after all. Yay! And you had a delicious bowl of soup to boot! Love that you made your own sourdough.
ReplyDeleteI had my doubts, but I made it, I made it!!! And the soup was awesome. The bread wasn't bad either, but am heading down to the kitchen to make some rye sourdough starter next using my own home made buttermilk. Hopefully it will work. I do like to play with my food.
DeleteThis looks fantastic- and the bread...perfect way to enjoy a bowl of soup!
ReplyDeleteI'm a big believer in dipping bread into soup.LOL, it's the only way to go.
DeleteThis sounds amazing! Great choice!
ReplyDeleteThanks, it was pretty darn tasty.
DeleteOhhh...that sourdough looks just right being dipped into your lovely soup! So glad you decided to join!
ReplyDeleteIt was perfect, lol. I'm glad I was able to join in as well.
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