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Home » Traditional Mexican Recipes » Chileatole Verde(Jalapeño Cilantro Soup)

Chileatole Verde(Jalapeño Cilantro Soup)

December 28, 20172 Comments

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Chileatole verde is not a soup that I grew up enjoying, but since I discovered it a few years back, I can’t get enough! Chile means chile, like fresh or dried chiles. And atole means a thick, hot beverage. Atoles can be sweet or in this case savory. Basically what chileatole is, it’s a combination of chiles, broth and masa. Depending on what kind of chiles you use, the soup will either be red or green most times.

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

The first few times I prepared chileatole I added chicken and all that delicious chicken stock from cooking the chicken! Of course, when I don’t have chicken to cook, I will use a good quality store bought chicken stock, soup base and yes even the bouillon if needed. When you get a craving, you learn to adapt. The traditional chileatole is prepared with fresh masa that is blended and cooked down with the broth. For today’s version, I use masa harina. It gives the soup a subtle flavor of the nixtamal(corn) and also thickens the soup slightly. The more you add, the more flavor and the thicker it will be. This style of soup is popular in Veracruz, Puebla, Oaxaca, Morelos and Tlaxcala. It definitely has become more mainstream in the last couple of years with the explosion of authentic Mexican food scene!

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

My garnishes today were whatever I had available on this day. I fried up some homemade tortilla strips from tortillas I had previously prepared. The flavor and texture was soooo good!! I also garnished with some store bought chicharron(pork rinds), fresh avocado, cilantro, lime, onion and sliced chile jalapeño.

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

I served about 1 1/4 cups of chileatole per bowl and then added garnishes, to taste. It’s a tasty starter or light meal with a salad.

Chileatole Verde (Jalapeño Cilantro Soup) #chileatole #soup

For a quick chicken version pick up a previously roasted chicken from your local market. Easy!

Chileatole Verde (Jalapeño Cilantro Soup) #chiletatole #soup

Chileatole Verde

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Servings: 4 Servings

Ingredients

  • 6 cups chicken broth or broth of your choice
  • 3 jalapeños or 5 serranos sliced(add half for a more mild version)
  • Hearty handful of fresh cilantro
  • Small handful of fresh epazote leaves
  • 2 cloves garlic previously roasted
  • 1/4 section of white onion previously roasted
  • Salt to taste
  • 1/2 cup masa harina
  • 3/4 cup water or broth
  • Garnishes
  • Tortilla strips
  • Chicharron
  • Avocado
  • Cilantro
  • Lime onion, sliced jalapeños…

Instructions

  • First, dry roast the garlic and onion on a preheated comal or small skillet at medium heat. Roast for 15 minutes, turning as needed.
  • In a pot, heat 4 cups of the broth to medium heat, reserving 2 cups for later.
  • Remove skins from garlic and transfer to the blender. Also to the blender, add the onion, jalapeño, cilantro, epazote, 1 cup of broth and salt to taste. Blend on high until smooth and strain into warming broth.
  • In a bowl, whisk together, until smooth, the masa harina with remaining cup of broth. Pour the masa slurry into the simmering broth, whisking the whole time. Cook at a low simmer for 10-15 minutes. Taste for salt. Garnish!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Chileatole Verde #Chileatole

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Filed Under: Soups~Caldos, Traditional Mexican Recipes Tagged With: Chileatole Verde, Easy Mexican Recipes, New Post, Soup

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Reader Interactions

Comments

  1. Lanie

    March 16, 2019 at 12:42 pm

    Yum!!! This sounds amazing! I bet it would be great with the addition of hominy or even corn.

    Reply
    • Sonia

      March 16, 2019 at 7:19 pm

      Hi Lanie! I actually prepared a version with corn and chicken a few years ago for another site. I would love it with hominy as well! Great idea!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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