Sopita de Chile Verde con Queso

Sopita de Chile Verde con Queso is a soul-warming bowl of comfort — a rich, cheesy green chile soup that brings together the heartiness of ground beef and sausage with the vibrant flavor of New Mexico roasted chiles. Every spoonful captures a perfect balance of creamy, spicy, and savory notes, wrapped in the unmistakable aroma of home-cooked warmth.

The toasted macaroni adds a rustic depth, while the blend of Velveeta, American, and Colby Jack cheeses creates a luscious, velvety broth that hugs each ingredient in richness. This dish isn’t just soup — it’s a celebration of Southwestern comfort, where every bite feels like a familiar embrace on a cool evening.

Best enjoyed with warm tortillas or crusty bread, Sopita de Chile Verde con Queso is more than a meal — it’s a story of flavor, tradition, and the simple joy of sharing something homemade and deeply satisfying.

Why People Will Love Sopita de Chile Verde con Queso:

Bowl Full of Comfort – Every spoonful delivers warmth, richness, and nostalgia — like a cozy hug on a chilly evening.

Bold Southwestern Flavor – The roasted New Mexico green chile brings a deep, smoky heat that perfectly balances the creamy cheese and hearty meats.

Layers of Texture – From tender macaroni and soft squash to the velvety broth and melted cheese, every bite is satisfyingly rich and varied.

Cheesy Bliss in Every Bite – The blend of Velveeta, American, and Colby Jack cheeses creates a smooth, indulgent creaminess that ties everything together.

Hearty and Filling – Packed with ground beef, sausage, and vegetables, this soup is a full meal on its own — nourishing and deeply satisfying.

A Taste of Tradition – Inspired by classic Mexican “sopita” recipes, it carries the soul of home-cooked comfort with a modern twist of creamy indulgence.

Perfectly Balanced Heat – It’s flavorful and gently spicy without being overwhelming, appealing to both chile lovers and those new to Southwestern cuisine.

Family-Friendly Magic – Loved by kids and adults alike, it’s a dish that gathers everyone around the table and disappears fast.

Key Ingredients:

Roasted New Mexico Green Chile – The soul of the soup. Its smoky, earthy heat gives every bite depth and authenticity — a true taste of the Southwest.

Ground Beef and Sausage – The hearty backbone that adds richness, body, and satisfying savoriness to the creamy broth. Together, they create a perfectly seasoned base full of depth.

Cheese Trio (Velveeta, American, and Colby Jack) – A luxurious combination that melts into the broth, turning it silky, luscious, and irresistibly cheesy with layers of flavor.

Yellow Squash – A gentle sweetness and soft texture that balance the boldness of the chile and meats, adding color and freshness to the soup.

Toasted Macaroni – The hidden gem of the recipe. Toasting the pasta in oil and butter before simmering gives the soup a nutty aroma and comforting homemade character.

Chicken Broth – The golden foundation that ties everything together — savory, warming, and deeply flavorful.

Garlic, Onion, and Oregano – Aromatic essentials that infuse every layer of the soup with warmth, balance, and a hint of herbal complexity.

Expert Tips:

Use Fire-Roasted Green Chiles for Authentic Flavor – The gentle char and smoky aroma of real New Mexico chiles give this soup its soul. Avoid canned substitutes without fire-roasting, as they lack the depth and character that define this dish.

Toast the Macaroni Slowly – Don’t rush this step. Let the pasta turn golden and slightly nutty before adding it to the soup. That toasty flavor adds a comforting warmth and prevents the noodles from becoming mushy.

Layer the Cheese Gradually – Stir in each type of cheese one at a time over low heat. This ensures an even melt, creating a creamy, velvety broth instead of a grainy or separated texture.

Balance the Heat – New Mexico chiles can vary in intensity. Start with a smaller amount and adjust to taste. If it’s too spicy, add a splash of cream or a bit more Velveeta to mellow the heat without losing flavor.

Simmer, Don’t Boil – Once the broth and vegetables are added, keep the heat gentle. Slow simmering lets the flavors meld naturally and keeps the meat tender while preserving the soup’s silky consistency.

Let It Rest Before Serving – Give the soup 5–10 minutes off the heat before ladling. This allows the cheese to thicken slightly and the flavors to deepen for that perfect, spoon-coating texture.

Add a Fresh Finish – Garnish each bowl with chopped cilantro, diced avocado, or a squeeze of lime juice right before serving. The brightness lifts the richness and adds a burst of freshness to the creamy base.

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

Celery Salad

Roasted Vegetable Soup

Long John Silver’s Batter

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.

Important Notes When Making Sopita de Chile Verde con Queso

Choose Quality Green Chiles – The flavor of this soup depends heavily on the chiles you use. Authentic New Mexico green chiles (like Hatch or Big Jim varieties) offer a balance of smoky heat and sweetness that canned or generic chiles can’t replicate.

Don’t Skip the Macaroni Toasting Step – Lightly toasting the pasta in oil and butter before adding it to the soup deepens its flavor and helps it hold its shape during simmering. It’s what separates an ordinary sopita from a soulful, homemade one.

Mind the Cheese Timing – Always reduce the heat before adding the cheeses. High heat can cause the dairy to separate, leaving an oily surface instead of a creamy base. Add gradually, stirring slowly until fully melted.

Consistency Is Key – The soup will thicken slightly as it cools. If you prefer a lighter texture, add a splash of warm broth or milk before serving to loosen it back to your desired consistency.

Taste Before Serving – The sausage, cheese, and bouillon each contain salt. Always taste the soup at the end and adjust seasoning carefully — you may not need to add as much salt as you think.

Store Properly for Best Texture – Allow the soup to cool completely before refrigerating. Store in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently over low heat while stirring often to preserve creaminess.

Serve It Fresh and Hot – This dish is best enjoyed immediately after cooking, when the cheese is molten and the broth is silky. Once cooled, it becomes thicker — still delicious, but more stew-like in texture.

How to Enjoy Sopita de Chile Verde con Queso After Cooking

Serve It Piping Hot – This soup is best enjoyed while it’s still bubbling and creamy, just moments after cooking. The cheese will be velvety and smooth, the green chile aroma rich and smoky, and the first spoonful will coat your palate with comforting warmth.

Pair with Warm Bread or Tortillas – Serve alongside freshly warmed flour tortillas, cornbread, or crusty bolillos. The bread is perfect for soaking up the creamy broth, ensuring you don’t waste a drop of that chile-infused goodness.

Add Fresh Garnishes – Right before serving, top each bowl with a handful of chopped cilantro, diced avocado, a squeeze of lime juice, or a sprinkle of extra shredded cheese. These simple touches add brightness and balance the soup’s deep, rich flavors.

Complement with Light Sides – Because the soup is hearty and cheesy, it pairs beautifully with a crisp green salad or sliced cucumber dressed in lime and salt — a refreshing contrast that balances the richness.

Turn It into a Comfort Feast – For a more filling meal, serve with Mexican rice, refried beans, or grilled corn on the cob. Each side enhances the rustic, home-cooked essence of the sopita.

Perfect for Family Gatherings – Serve it in large bowls or a communal pot at the center of the table. This dish has a way of bringing people together — everyone reaching for a second helping, drawn in by its aroma and comfort.

Reheat with Care – When enjoying leftovers, reheat slowly over low heat while stirring gently. Add a splash of broth or milk to revive the creamy texture and restore that silky, just-cooked consistency.

Pair with a Drink – A cold Mexican lager, a glass of light white wine, or even a refreshing lime agua fresca complements the soup beautifully, balancing its richness with crisp, clean notes.

Nutrition Information:

For your Sopita de Chile Verde con Queso (per 1½-cup serving):

Frequently Asked Questions:

Can I make this soup less spicy?

Yes. The spice level depends on the heat of your green chiles. Use mild New Mexico chiles or roasted Anaheim peppers for a gentler flavor. You can also balance the heat by adding a bit more cheese or a splash of cream to mellow the spice.

Can I substitute the sausage or ground beef?

Absolutely. You can use ground turkey, chicken, or even plant-based meat substitutes for a lighter version. The key is to season well and brown the meat properly to build that deep, savory flavor base.

How can I keep the cheese from clumping or separating?

Lower the heat before adding the cheese. Add it gradually, stirring constantly, and allow each portion to melt completely before adding more. This ensures a smooth, velvety soup instead of a greasy or grainy texture.

Can I make this soup ahead of time?

Yes! This soup reheats beautifully. Prepare it as usual, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat, adding a splash of broth or milk to bring back its creamy texture.

What’s the best way to serve Sopita de Chile Verde con Queso?

Serve it piping hot with warm flour tortillas, crusty bread, or tortilla chips on the side. Garnish with cilantro, diced avocado, or a squeeze of lime juice to add brightness and balance to its creamy, cheesy depth.

Why do I need to toast the macaroni before adding it to the soup?

Toasting the pasta in a bit of oil and butter develops a nutty aroma and golden color that enhances the depth of flavor in the soup. It also helps the macaroni hold its shape during simmering, preventing it from turning mushy or overcooked.

How do I prevent the cheese from curdling or separating?

The key is low heat and patience. Once the soup has simmered and the pasta is cooked, reduce the heat to the lowest setting before adding the cheeses. Stir continuously and let each type melt fully before adding the next. Avoid boiling after adding cheese.

Can I use canned green chiles instead of roasted fresh ones?

Yes, but fresh fire-roasted New Mexico green chiles will always deliver superior flavor and texture. If using canned chiles, look for fire-roasted varieties and drain them well to avoid thinning the soup.

How do I keep the soup from becoming too thick?

As the macaroni cooks and the cheese melts, the soup will naturally thicken. If it becomes too dense, add a small amount of warm chicken broth or milk, stirring gently until you reach your desired consistency.

Can I make this soup in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the meats and sauté aromatics first, then combine everything (except the cheeses and pasta) and cook on low for 4–6 hours. Add the toasted macaroni and cheeses in the final 20–30 minutes, stirring until creamy and smooth.