Chile Verde Sopita
Chile Verde Sopita is a hearty and flavorful dish that brings together the bold tastes of spicy sausage, ground beef, and the distinct warmth of Hatch green chiles.
This comforting soup is a delightful blend of ingredients, including diced tomatoes, aromatic garlic, and tender macaroni, all simmered in rich chicken stock.
The addition of creamy Velveeta or Muenster cheese melts into the soup, creating a luscious texture that’s simply irresistible. Perfect for a cozy dinner or a gathering with friends, this sopita is sure to warm your soul and satisfy your cravings!
Why You’ll Love This Recipe:
There are several reasons why this Chile Verde Sopita is likely to become a beloved dish among those who try it:
Rich and Spicy Flavors: The combination of spicy hot sausage, ground beef, and Hatch green chiles creates a robust and flavorful base that is both warming and satisfying. This hearty blend appeals to those who enjoy bold, spicy dishes.
Comforting Texture: With toasted macaroni cooked in a savory broth, this sopita offers a delightful mix of textures. The pasta absorbs the flavorful broth, becoming tender and perfectly seasoned, while the melted cheese adds a creamy, indulgent finish.
Cheese Lovers’ Delight: The addition of Velveeta or Muenster cheese brings a velvety smoothness and rich taste to the dish. Cheese chunks that melt into the soup create gooey pockets of deliciousness, which enhance the overall comfort factor.
Versatile and Adaptable: This recipe is highly versatile, allowing for customization based on personal preferences. You can adjust the level of spice, experiment with different cheeses, or add extra vegetables to suit your taste.
Easy and Satisfying: The recipe is straightforward to prepare, making it accessible for cooks of all skill levels. It’s a one-pot meal that offers a satisfying and complete dining experience, perfect for a cozy family dinner or a comforting lunch on a chilly day.
Key Ingredients:
Spicy Hot Sausage and Ground Beef: This blend of meats provides a rich, savory base for the sopita. The spicy sausage adds a kick of heat, while the ground beef contributes a hearty, filling texture.
Hatch Green Chile: Known for their distinctive flavor and moderate heat, Hatch green chiles infuse the dish with a smoky, spicy essence. They are a crucial component that brings authentic Southwestern flair to the sopita.
Diced Tomatoes and Minced Onion: These ingredients add acidity and sweetness, balancing the spiciness of the chiles and sausage. The tomatoes help create a flavorful broth, while the onions enhance the savory depth of the dish.
Macaroni: Toasted in salted butter and olive oil, the macaroni provides a satisfying texture and helps absorb the flavors of the broth and spices, making the sopita comforting and hearty.
Velveeta or Muenster Cheese: Added in chunks, these cheeses melt into the soup, creating a creamy, luscious texture that enriches the flavor profile. Velveeta offers a smooth, processed cheese taste, while Muenster adds a slightly tangy, buttery flavor.
Chicken Stock: The chicken stock serves as the liquid base for the sopita, infusing the pasta and other ingredients with savory goodness and helping to meld the flavors together.
Expert- Tips:
Brown the meats thoroughly and patiently.
Let the sausage and ground beef develop a deep, caramelized crust before stirring. This foundation adds richness and complexity that carries through the entire soup.
Balance the heat of the Hatch green chile.
Hatch chiles vary in spice level—taste before adding. If especially hot, offset the heat with a bit more cheese or an extra splash of stock for balance.
Toast the macaroni until lightly golden.
Browning the pasta in butter and olive oil adds a nutty depth and helps it hold its shape, preventing it from becoming mushy in the broth.
Use salted butter intentionally.
The salt in the butter seasons the pasta from the inside out, enhancing flavor without over-salting the soup later.
Simmer gently, not aggressively.
A low simmer allows the pasta to absorb flavor evenly while keeping the broth smooth and cohesive.
Add cheese off the heat or at very low heat.
High heat can cause cheese to seize or turn grainy. Covering the pot after adding cheese allows it to melt smoothly into the sopita.
Choose cheese based on texture goals.
Velveeta delivers ultra-creamy richness, while Muenster offers a softer melt with a more subtle dairy flavor. A blend of both creates ideal balance.
Rest briefly before serving.
Letting the sopita sit for a few minutes allows the broth to thicken slightly and the flavors to fully meld.
Chile Verde Sopita
Ingredients:
spicy hot sausage and ground beef (50/50)
Hatch green chile
diced tomatoes
minced onion
garlic
salt
pepper
4 cups chicken stock
Velveeta cheese or Muenster cheese
Instructions:
I use spicy hot sausage and ground beef (50/50) browned
Add hot Hatch green chile, diced tomatoes, minced onion and garlic with salt and pepper.
Toast (browned) macaroni in salted butter and olive oil and add to mixture.
Add 4 cups chicken stock, brought to boil and reduced heat.
Simmer on low for 10 minutes or until macaroni is cooked.
I like to add little chunks of cheese and cover for 2 minutes to melt in (my 2 favorites are Velveeta and Muenster in sopita).
Enjoy!!
Important Notes When Making Chile Verde Sopita:
The meat blend defines the soul of the soup.
Using a 50/50 mix of spicy sausage and ground beef provides both heat and richness. Leaner beef alone can taste flat, while sausage alone may overpower—this balance is key.
Hatch green chile intensity varies widely.
Always taste before adding. Some batches are mildly smoky, others intensely spicy. Adjust quantity early to control heat rather than trying to fix it later.
Toasting the macaroni is non-negotiable.
This step adds a deep, nutty flavor and strengthens the pasta’s structure, helping it hold up in the broth instead of turning soft or bloated.
Garlic and onion should soften, not burn.
Adding them after the meat is browned but before liquids ensures sweetness and aroma without bitterness.
Stock quality matters more than quantity.
A rich chicken stock enhances the chile and meat flavors. If your stock is weak, the sopita will taste thin even with good ingredients.
Cheese is a finishing element, not a simmering ingredient.
Melting it gently at the end keeps the texture smooth and creamy. Prolonged heat can cause separation or greasiness.
This soup thickens as it rests.
The pasta continues absorbing liquid, so the sopita will become heartier over time. Add a splash of warm stock when reheating if needed.
Season in stages.
Sausage, stock, cheese, and butter all carry salt—taste after each major addition to avoid over-seasoning.
How to Enjoy Chile Verde Sopita After Cooking
Let the sopita rest briefly before serving.
After turning off the heat, allow the soup to sit covered for 5 minutes. This gives the pasta time to finish absorbing flavor and lets the broth thicken into its ideal, comforting consistency.
Stir gently before ladling.
A slow, careful stir redistributes the melted cheese, meat, and macaroni so every bowl has a balanced mix of creamy broth and hearty bites.
Serve it hot in warmed bowls.
Warming the bowls helps maintain the silky texture of the cheese and keeps the sopita comforting from the first spoonful to the last.
Appreciate the aroma before tasting.
Pause to enjoy the scent of toasted pasta, spicy sausage, roasted green chile, and melted cheese—it sets the tone for the bold, cozy flavors ahead.
Customize each bowl at the table.
Add cracked black pepper, extra cheese chunks, or a dash of chile flakes to adjust heat and richness to your liking.
Pair with simple, grounding sides.
Warm flour tortillas, crusty bread, or buttered toast are perfect for dipping and soaking up the flavorful broth. A light salad can provide a refreshing contrast.
Eat slowly and savor the textures.
Notice how the toasted macaroni stays tender yet structured, how the broth carries smoky heat, and how the cheese melts smoothly into every bite.
Reheat gently for leftovers.
If enjoying later, warm the sopita over low heat and add a splash of chicken stock to loosen the texture, stirring gently to restore creaminess.
Enjoy it as true comfort food.
Chile Verde Sopita is best enjoyed unhurried—whether shared with family or eaten quietly, it’s a dish meant to soothe, warm, and satisfy.
Nutrition Information:
Calories: 350 calories | Protein: 20 grams | Carbohydrates: 20 grams | Dietary Fiber: 1 grams | Sugars: 2 grams | Fat: 20 grams | Sodium: 800-1000 mg
Frequently Asked Questions:
Can I adjust the spiciness of this dish?
Yes, you can adjust the spiciness by choosing the type and amount of hot Hatch green chiles you use.
If you prefer a milder version, opt for mild green chiles or reduce the quantity of hot chiles.
Can I use a different type of pasta instead of macaroni?
Absolutely! While the recipe suggests using macaroni, you can experiment with other pasta shapes such as penne, rotini, or shells.
Just adjust the cooking time accordingly based on the pasta you choose.
What kind of cheese is best for this dish?
The recipe mentions using Velveeta or Muenster cheese.
Both choices can add a creamy texture and cheesy flavor to the sopita.
However, you can get creative and use other cheeses like cheddar, Monterey Jack, or pepper jack to suit your taste preferences.
Can I make this dish vegetarian or vegan?
Yes, you can make a vegetarian or vegan version of this dish by substituting the spicy sausage and ground beef with plant-based alternatives like vegetarian sausage crumbles or tofu.
Also, use vegetable broth instead of chicken stock, and choose dairy-free cheese options for a vegan version.
Can I prepare this recipe in advance and reheat it?
Yes, Chile Verde Sopita can be prepared in advance and reheated.
Store it in an airtight container in the refrigerator, and when you’re ready to enjoy it, reheat it on the stovetop or in the microwave until it’s heated through.
Where can I find Hatch green chiles if they’re not available fresh?
If you can’t find fresh Hatch green chiles, you can look for canned or frozen Hatch green chiles in the ethnic or canned vegetable section of your local grocery store.
These are often available year-round.
Can I use a different type of meat instead of spicy hot sausage and ground beef?
Yes, you can customize the meat in this recipe to your liking. Consider using alternatives like ground turkey, chicken, or even vegetarian meat substitutes if you prefer a different protein source.
Is there a way to make this dish gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free macaroni or another gluten-free pasta option.
Additionally, ensure that the chicken stock you use is gluten-free or substitute it with gluten-free vegetable broth.
What are some optional toppings or garnishes for Chile Verde Sopita?
You can enhance the flavor and presentation of your sopita by adding toppings like chopped fresh cilantro, a squeeze of lime juice, diced avocado, or a dollop of sour cream or Greek yogurt before serving.
Can I make a larger batch of this sopita for a crowd?
Absolutely! You can easily scale up the recipe to serve more people.
Just adjust the quantities of ingredients accordingly, and make sure you have a large enough pot to accommodate the increased volume.