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Sopa de Chiltoma con Queso
A comforting and flavorful soup featuring chiltoma (Nicaraguan bell pepper), tomatoes, onions, and garlic, enriched with creamy queso fresco. This hearty soup is often served with a side of rice and is a staple in Nicaraguan home cooking.
ð§ ææ
- 3 large Chiltoma (Nicaraguan bell pepper)(mixed colors, seeded and chopped)
- 4 medium Tomatoes(chopped)
- 1 large Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 2 tablespoons Vegetable oil
- 6 cups Chicken broth
- 200 g Queso fresco(crumbled)
- 0.25 cup Cilantro(chopped, for garnish)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped chiltoma, tomatoes, onion, and minced garlic. Sauté until vegetables are softened, about 8-10 minutes.
- 2
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
- 3
Season the soup with salt and black pepper to taste.
- 4
Just before serving, stir in most of the crumbled queso fresco, reserving some for garnish. Allow the cheese to melt slightly into the soup.
- 5
Ladle the soup into bowls, garnish with the remaining queso fresco and chopped cilantro. Serve hot.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use a combination of vegetable broth and water.
- âIf you prefer a smoother soup, you can blend a portion of it before adding the cheese.
- âServe with crusty bread or tortillas for dipping.
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- Add shredded chicken or cooked rice to make it a more substantial meal.
- Incorporate other vegetables like corn kernels or diced potatoes.