Squash Soup with Ground Beef and New Mexico Green Chile

Squash Soup with Ground Beef and New Mexico Green Chile is a simple, rustic, and deeply comforting soup made with tender Mexican squash, savory ground beef, roasted green chiles, tomato sauce, and melted cheese.

This recipe has the warmth of a homemade Southwestern-style meal. The beef gives the broth richness, the squash softens into tender pieces, and the roasted New Mexico green chile adds smoky flavor and gentle heat.

It is humble, easy, and satisfying. With just a few ingredients, this soup becomes a cozy bowl of comfort that can be enjoyed on its own, served over rice, or paired with warm tortillas.

Why People Will Love Squash Soup with Ground Beef and New Mexico Green Chile Recipe

It is simple, hearty, and full of homemade flavor.

Ground beef gives the soup a rich, savory base.

Mexican squash or zucchini makes the soup tender, light, and comforting.

Roasted New Mexico green chiles add smoky warmth and regional flavor.

Tomato sauce gives the broth color, body, and gentle acidity.

Garlic powder, salt, and pepper keep the seasoning easy but flavorful.

Cheese melts into the hot soup and makes each bowl creamy and satisfying.

It can be made thicker like a stew or brothier like a soup.

It is budget-friendly and uses everyday ingredients.

It is perfect with rice, tortillas, or crusty bread.

It is easy to adjust for spice level.

It tastes like a warm, comforting family-style meal.

Key Ingredients

Ground Beef:
Ground beef gives the soup its savory foundation. As it browns, it creates flavor that carries through the broth and makes the dish hearty enough for a full meal.

Mexican Squash or Zucchini:
Squash adds tenderness, freshness, and body. It softens as it simmers but still gives the soup a comforting vegetable texture.

Roasted New Mexico Green Chiles:
Green chiles are the soul of this soup. They add smoky aroma, mild heat, and deep Southwestern flavor.

Tomato Sauce:
Tomato sauce gives the broth a rich red color and a smooth, slightly tangy base that balances the beef and chile.

Water:
Water turns the ingredients into a light, simple broth. You can add more or less depending on whether you want the soup thick or brothy.

Garlic Powder:
Garlic powder adds easy, even savory flavor throughout the soup.

Salt and Black Pepper:
Salt brings out the flavor of the beef, squash, tomato, and chiles, while black pepper adds gentle warmth.

Ground Cumin:
Cumin is optional, but it adds earthy depth and a warmer Southwestern taste.

Mexican Oregano:
Mexican oregano is optional, but it gives the soup a traditional herbal note that pairs beautifully with tomato and chile.

Shredded Cheese:
Cheese adds richness and creaminess at the end. Oaxaca, Monterey Jack, cheddar, or Colby Jack all melt beautifully into the hot broth.

Expert Tips

Brown the ground beef well before adding the vegetables for deeper flavor.

Break the beef into small pieces so it spreads evenly through the soup.

Drain excess grease if the beef releases too much fat.

Slice the squash into even pieces so it cooks at the same speed.

Do not overcook the squash, or it may become too soft.

Use roasted New Mexico green chiles for the best smoky flavor.

Add hot green chiles if you want a spicier soup.

Add water gradually so you can control how soupy or thick the final dish becomes.

Simmer gently so the squash stays tender but still holds its shape.

Taste at the end and adjust garlic powder, salt, and pepper.

Add cheese after serving so it melts softly into each bowl.

Serve with rice or tortillas if you want a more filling meal.

Squash Soup with Ground Beef and New Mexico Green Chile

Ingredients

3/4 pound ground beef

3 Mexican squash or zucchini, sliced into half-moons

3 roasted New Mexico green chiles, peeled, seeded, and chopped

1 can tomato sauce, 8 oz

3 to 4 cups water, or enough to cover

1 teaspoon garlic powder, or to taste

Salt, to taste

Black pepper, to taste

1/2 teaspoon ground cumin, optional

1/2 teaspoon Mexican oregano, optional

1 cup shredded cheese, such as Oaxaca, Monterey Jack, cheddar, or Colby Jack

Optional: cooked rice, for serving

Instructions

In a large pot or deep skillet, cook the ground beef over medium heat until browned, breaking it into small pieces as it cooks.

Season the beef with salt, black pepper, and garlic powder. Add cumin and Mexican oregano if using.

Add the sliced Mexican squash and chopped roasted green chiles to the pot. Stir everything together and cook for 2 to 3 minutes so the squash begins to absorb the flavor from the beef and chiles.

Pour in the tomato sauce and stir until the beef, squash, and green chiles are coated.

Add enough water to cover the mixture. Use less water for a thicker stew-style soup, or more water if you prefer it brothier.

Bring the soup to a gentle boil, then reduce the heat to medium-low.

Simmer for 15 to 20 minutes, or until the squash is tender but still holds its shape.

Taste and adjust the seasoning with more salt, pepper, or garlic powder if needed.

Ladle the soup into bowls while hot.

Top each bowl with shredded cheese and let it melt into the warm broth.

Serve as is, or enjoy with cooked rice, warm tortillas, or crusty bread.

Notes

This soup is simple, rustic, and comforting. The ground beef gives the broth richness, the squash makes it tender and hearty, and the roasted New Mexico green chile adds smoky warmth.

For a creamier bowl, add extra cheese while the soup is hot and let it melt into the broth.

For a spicier version, use hot roasted green chiles or add chopped jalapeño or serrano.

For a more filling meal, serve the soup over a spoonful of cooked rice or with warm flour tortillas on the side.

Important Notes When Making Squash Soup with Ground Beef and New Mexico Green Chile

Mexican squash and zucchini both work well in this recipe.

Roasted green chiles can be mild, medium, or hot, depending on the variety.

Tomato sauce adds body, but too much can overpower the green chile flavor.

Water can be replaced with beef broth or chicken broth for deeper flavor.

The soup will become thicker if served over rice.

Cheese should be added at the end, not boiled into the soup.

If the soup is too thick, add more water or broth.

If the soup is too thin, simmer uncovered for a few extra minutes.

Leftovers may soften more as the squash sits in the broth.

Reheat gently so the squash does not break apart too much.

How to Enjoy Squash Soup with Ground Beef and New Mexico Green Chile After Cooking

After the soup finishes simmering, let it rest for about 5 minutes before serving. This short resting time helps the tomato sauce, ground beef, squash, and green chile flavors settle together.

Ladle the hot soup into bowls, making sure each serving has tender squash, ground beef, roasted chile, and plenty of broth.

Add shredded cheese directly on top while the soup is still hot. Oaxaca cheese will melt into long, creamy strands, while Monterey Jack, cheddar, or Colby Jack will create a soft, rich topping.

For a heartier meal, spoon the soup over cooked rice. The rice absorbs the tomato-green chile broth and makes the dish more filling.

Warm flour tortillas or corn tortillas are perfect on the side. Use them to scoop up the squash, beef, cheese, and broth.

For extra flavor, add fresh cilantro, diced onion, avocado, lime juice, hot sauce, sour cream, or extra roasted green chile.

This soup is also delicious with crusty bread, tortilla chips, beans, or a simple salad. Leftovers can be stored in the refrigerator and reheated with a splash of water or broth if needed.

Nutrition Information

Approximate nutrition per serving, based on 4 servings:

Calories: 365 kcal | Total Fat: 23 g | Saturated Fat: 10 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 85 mg | Sodium: 520–890 mg depending on tomato sauce, cheese, and added salt | Total Carbohydrates: 13 g | Dietary Fiber: 3 g | Sugars: 6 g | Protein: 27 g

Additional estimate:

Calcium: 220–350 mg | Potassium: 650–950 mg | Iron: 3–4.5 mg | Vitamin A: 800–1,400 IU | Vitamin C: 35–70 mg

Frequently Asked Questions:

What is Squash Soup with Ground Beef and New Mexico Green Chile?
It is a simple Southwestern-style soup made with ground beef, Mexican squash or zucchini, roasted green chiles, tomato sauce, water, seasonings, and melted cheese.

What does this soup taste like?
It tastes savory, lightly smoky, tomato-rich, mildly spicy, and comforting, with tender squash and hearty ground beef.

Is this soup spicy?
It depends on the green chiles. Mild chiles make it gentle, while hot New Mexico green chiles make it much spicier.

What should I serve with this soup?
Serve it with cooked rice, warm tortillas, crusty bread, beans, avocado, lime, cilantro, or extra cheese.

Can this soup be a full meal?
Yes. The ground beef, squash, broth, and cheese make it filling, especially when served with rice or tortillas.

Can I use zucchini instead of Mexican squash?
Yes. Zucchini works very well and cooks the same way as Mexican squash.

Can I use beef broth instead of water?
Yes. Beef broth or chicken broth will give the soup a deeper, richer flavor.

How do I keep the squash from getting mushy?
Simmer only until the squash is tender but still holds its shape. Avoid boiling it too long.

When should I add the cheese?
Add the cheese after ladling the soup into bowls, or after removing the pot from the heat, so it melts gently without becoming oily.

How can I make the soup thicker?
Use less water, simmer uncovered for a few extra minutes, or serve it over cooked rice for a thicker, heartier bowl.