Sopa de Acelgas con Papas is a Mexican Swiss chard-based vegetable soup. Swiss chard is a popular vegetable in Mexico and is often used in soups, stews, or even as a filling for tamales, enchiladas, and quesadillas. To make the soup, chicken stock (substitute with vegetable stock to make the dish vegetarian/vegan) is simmered with onion, garlic, tomato, Swiss chard, and potatoes until all the vegetables are tender. It comes together in about 30 minutes.
This soup is perfect for a light lunch or as a part of a multi-course meal. If you want a little more substance, you can even add some cooked fideo noodles (or angel hair pasta broken into 1 inch pieces) and/or shredded chicken.
When pre-boiling the potatoes, you just want to get them to the point of starting to become tender on the edges. Don’t overcook them, because they will simmer further in the soup.
I actually picked up some queso fresco to sprinkle on top of the soup, but completely forgot about it. The soup would be delicious with or without it.
I served the soup with Bolillos, a Mexican crusty bread similar to a short baguette.
Sopa de Acelgas con Papas (Mexican Swiss Chard Soup with Potatoes)
Adapted from Mexico in my Kitchen
1 large potato, peeled and diced
1 tablespoon vegetable oil
1/2 white onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
8 cups chicken stock
1 (~3/4 pound) bunch Swiss chard, tough stems discarded and leaves chopped into 2 inch pieces
Salt and freshly ground black pepper to taste
8 ounces Queso Fresco, crumbled (optional)
Crusty bolillo bread or tortillas for serving
Place the diced potato in a medium saucepan and add cold water until just covered. bring to a boil, then reduce heat to a simmer. Cook until the potato pieces are just starting to become tender, about 10 minutes. Drain and set aside.
In a large pot, drizzle oil over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute. Mix in the tomatoes and cook until softened and starting to release juices. Add the slightly cooked potatoes and cook for another 2 minutes.
Pour in the chicken stock and add the chopped Swiss chard. Season lightly with salt and pepper. Bring the soup to a boil, then reduce heat to a simmer. Cover the pot partially with lid and allow to cook until the swiss chard is softened and potatoes tender, about 15 minutes. Season if needed with salt and pepper.
Serve warm with bread and top with cheese if desired.