Sopita de Chile Verde con Queso

Sopita de Chile Verde con Queso is a hearty and flavorful Mexican-inspired soup that combines the richness of ground beef and sausage with the bold flavors of roasted New Mexico green chiles. This comforting dish is filled with tender macaroni, fresh squash, and a trio of cheeses, making it a satisfying meal perfect for a cozy evening.

The addition of spices and seasonings enhances the robust flavors, while the creamy, melted cheese brings everything together into a deliciously creamy soup. Serve it with warm tortillas or crusty bread for a complete meal.

Sopita de Chile Verde con Queso

Ingredients:

1 lb. sausage

1 lb. ground beef

1 medium onion, diced

3 cloves garlic, minced

1 tsp oregano

1 tsp onion powder

1 tsp garlic powder

Salt and pepper, to taste

1 tbsp chicken bouillon

1 can (14.5 oz) diced tomatoes

1 lb. roasted, diced New Mexico green chile

2 yellow squash, cubed

Approximately 6 cups chicken broth

1/2 bag (about 8 oz) macaroni

1 tbsp oil and butter combination for toasting macaroni

1 pouch (4 oz) Velveeta cheese sauce

3 slices American cheese

1 cup shredded Colby/Jack cheese

Instructions:

Brown the Meat:

In a large soup pot, cook the sausage and ground beef over medium heat until browned. Drain any excess fat.

Add the diced onion and minced garlic to the pot, cooking until the onion becomes translucent.
Season the meat mixture with oregano, onion powder, garlic powder, salt, pepper, and chicken

bouillon. Stir well to combine.

Add Vegetables and Broth:

Stir in the diced tomatoes, roasted green chile, and cubed yellow squash.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let the soup simmer for about 20 minutes.

Toast the Macaroni:

In a separate skillet, heat a small amount of oil and butter. Add the macaroni and toast it over medium heat until it turns golden brown, stirring frequently to prevent burning.

Cook the Macaroni in the Soup:

Add the toasted macaroni to the soup mixture and cook until the pasta is just tender, about 8-10 minutes. Be careful not to overcook the pasta.

Add the Cheese:

Reduce the heat to low and gradually stir in the Velveeta cheese sauce, American cheese slices, and shredded Colby/Jack cheese. Continue stirring until all the cheese has melted and is fully incorporated into the soup.

Serve:

Ladle the soup into bowls and serve hot. Enjoy your comforting Sopita de Chile Verde con Queso!
This hearty and cheesy soup is perfect for chilly days and is sure to warm you up with its rich flavors and comforting textures.

Notes:

Flavor Profile: This soup is a rich combination of smoky, spicy, and savory flavors. The roasted New Mexico green chiles provide a distinct heat, balanced by the creaminess of the cheese blend.

Cheese Selection: The recipe uses a mix of Velveeta cheese sauce, American cheese slices, and shredded Colby/Jack cheese, which creates a smooth and creamy texture. You can adjust the cheese type to suit your preference, but using a combination ensures a rich flavor.

Toasting the Macaroni: Toasting the macaroni in a bit of oil or butter before adding it to the soup adds a slightly nutty flavor and helps the pasta hold its shape better during cooking.

Green Chile: Roasting the green chiles before dicing them enhances their flavor. If you prefer a milder soup, you can reduce the amount of green chile or use a milder variety.

Customizable: This soup is versatile—you can add or substitute other vegetables, such as corn or zucchini, or even use different types of meat like chicken or turkey.

Serving Suggestions: Serve this soup with a side of warm tortillas or a slice of crusty bread. Garnish with fresh cilantro or a squeeze of lime for added brightness.

Leftovers: The soup thickens as it cools, so when reheating, you may need to add a little extra chicken broth or water to reach your desired consistency.

Nutrition Information:

Serving Size: About 1.5 cups (makes approximately 6 servings)

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can use other cheeses such as cheddar, mozzarella, or even a Mexican blend.

However, the cheese’s meltability is key to achieving a smooth, creamy texture, so choose cheeses that melt well.

Can I make this soup less spicy?

To reduce the spice level, use fewer green chiles or opt for a milder variety.

You can also remove the seeds from the chiles before roasting, which will reduce the heat.

Can I use a different type of pasta instead of macaroni?

Yes, you can substitute macaroni with other small pasta shapes like ditalini, orzo, or small shells.

Just be mindful of the cooking time, as different pasta shapes may cook faster or slower.

How can I make this recipe vegetarian?

To make a vegetarian version, replace the sausage and ground beef with plant-based meat alternatives or additional vegetables like zucchini, mushrooms, or beans.

Use vegetable broth instead of chicken broth.

Can I freeze the leftovers?

Yes, you can freeze the soup in an airtight container for up to 2-3 months.

However, the texture of the pasta and cheese may change slightly upon reheating.

What type of sausage should I use?

You can use any type of sausage you prefer, such as pork, chicken, or turkey sausage.

A spicier sausage like chorizo can add an extra kick of flavor to the soup.

How can I thicken the soup?

If you prefer a thicker soup, you can either reduce the broth slightly or add more cheese.

Alternatively, you can blend a portion of the soup and stir it back in to create a creamier consistency.

Can I add other vegetables to the soup?

Yes, you can add other vegetables such as bell peppers, corn, or carrots.

Just be mindful of the cooking times, as some vegetables may need to be added earlier or later to avoid overcooking.

What can I serve with this soup?

This soup pairs well with warm tortillas, crusty bread, or a simple side salad.

You can also serve it with rice to make it more filling.

How long does it take to make this soup?

The entire process, including preparation and cooking, takes about 45 minutes to an hour.

This includes the time needed to brown the meat, toast the pasta, simmer the soup, and melt the cheese.