NEW KITCHEN!!! Chile Verde Breakfast Soup Recipe | Views Original Recipe #viewsclub

green chiles

🥗Healthier: jalapeños

💰Cheaper: canned green chiles

Canned green chiles are more accessible and budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon is a cost-effective alternative.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Blend 3 poblano peppers and 1 Anaheim pepper until smooth, leaving 2 chopped Anaheim peppers aside.

Set a pan on low heat and add 1.5 tablespoons of butter.

Add eggs to the pan and cook for 8 to 10 minutes until soft and silky.

Set the pan aside and crumble the sausage into a pot set on high heat.

Add sausage to the pot and cook until 90% done, about 4 to 5 minutes.

Add chicken stock and switch to medium heat.

Add blended ingredients, pre-cooked potatoes, roasted Anaheim peppers, Mexican oregano, salt, and pepper to the pot.

Bring the soup to a boil and cook for 8 to 10 minutes without a lid.

Turn off the burner and add the soft fluffy eggs to the soup.

Serve with queso fresco on top.

Cooking Techniques

Equipment Needed

Spice Level: