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Upon request, here's the secret recipe to the Sopa Verde, courtesy of Edwin Martinez & Co.: Sopa Verde ("green soup") Serves 15 (or 10 people that realllly like Sopa Verde!)
  • 1 Whole  Chicken (I used 1 package of 4 chicken thighs)
  • 4 Cups  Water
  • 2 quarts chicken stock/broth
  • 3 Green Peppers
  • 1  Whole Garlic (all cloves peeled)
  • 5 large green onions or  leeks (I used 2 yellow onions)
  • 1 Bunch of Fresh Chopped Cilantro
  • 1 Bunch fresh spinach, coarsely chopped
  • 1 Habanero  Pepper  (I used 3 jalepenos, with the seeds)
  • 2 Pounds Tomatillos, coarsely sliced
  • Lots of chicken consomme powder, or try bouillon (I just added extra salt instead of this step)
  • 1 Package of  Sweet Thick Cream (This might be able to be found at a  Mexican Grocery Store, but I used "Mexican Style" sour cream)
  • 1 Package Finely Grated 'Queso Duro' (Hard  Cheese, or parmesan works as well)
  • 1 Bag of nice, fresh tortilla chips
Cooking  Directions:
  • Cook chicken in the water in a large pot while you saute the garlic, onions, tomatillos, and peppers.
  • Add saute items to the pot as they're cooked
  • Add all other vegetables (cilantro, spinach, hot peppers, etc.)
  • Add chicken stock, give the mixture a good stir, and let simmer for 2-3hours, then remove from heat and let cool.
  • Remove chicken, and blend the remaining mixture in a blender or food processor (you'll probably have to do this in several batches)
  • After blending, pour blended mixture  back into the pot.  Shred chicken which was previously set
  • aside, and put back into the pot with the blended soup mixture.  Cook soup mixture again with the shredded chicken.
  • Place tortilla chips in a bowl and pour soup over top.  Pour sweet thick cream on top of that and  sprinkle with grated queso duro cheese as desired.
Enjoy!  Like this girl here: by Maxx von Marbod

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