Sopita de Chile Verde con Queso
If you’re looking for a comforting, cheesy, and flavor-packed meal, Sopita de Chile Verde con Queso** is exactly what you need. This hearty Mexican-inspired soup brings together tender macaroni, seasoned ground meats, roasted green chile, and melty cheese for the ultimate bowl of cozy goodness. It’s like mac and cheese met a savory green chile stew—and the result is unforgettable.
Why You’ll Love This Recipe
Bold and Comforting – The combination of green chile, seasoned meat, and creamy cheese is rich, satisfying, and deeply flavorful.
One-Pot Wonder – Other than toasting the macaroni, the whole dish comes together in one pot for easy cleanup.
Perfect for Chilly Days – A warming soup that sticks to your ribs and comforts your soul.
Great for Families – It makes a big pot, perfect for feeding a crowd or storing for leftovers.
Cheesy and Satisfying – Multiple cheeses make this ultra-creamy and irresistible.
Key Ingredients
Ground Beef and Sausage – A flavorful duo that creates a savory, hearty base.
Onion and Garlic – Aromatics that boost the depth of flavor.
Oregano, Onion Powder, Garlic Powder – Essential spices that enhance every bite.
Chicken Bouillon – Adds savory richness to the broth.
Diced Tomatoes – Brings acidity and balance.
New Mexico Green Chile – Roasted and diced for smoky heat and flavor (fresh or jarred).
Yellow Squash – Adds texture, color, and mild sweetness.
Chicken Broth – The base of the soup; adjust for desired thickness.
Macaroni – Toasted before cooking for a richer, nutty flavor.
Velveeta Cheese Sauce, American Cheese, Colby/Jack Cheese – For a creamy, melty finish.
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 1 lb. sausage and 1 lb. ground beef over medium heat until fully browned. Drain excess fat.
- Sauté Aromatics & Season
Add 1 diced onion and 3 minced garlic cloves, cooking until onion is translucent.
Stir in:
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
Salt & pepper to taste
1 tbsp chicken bouillon
- Add Vegetables and Broth
Stir in:
1 can (14.5 oz) diced tomatoes
1 lb. roasted, diced green chile
2 cubed yellow squash
Pour in ~6 cups chicken broth, bring to a boil, then cover and simmer for 20 minutes.
- Toast the Macaroni
In a skillet, heat 1 tbsp oil and butter combo. Add about 8 oz macaroni and toast over medium heat, stirring often, until golden.
- Add Macaroni to Soup
Transfer toasted pasta to the soup. Simmer 8–10 minutes, until pasta is tender but not overcooked.
- Add the Cheese
Lower the heat. Stir in:
1 pouch (4 oz) Velveeta cheese sauce
3 slices American cheese
1 cup shredded Colby/Jack cheese
Stir until melted and smooth.
- Serve
Ladle into bowls and enjoy hot. Garnish with cilantro or green onions if desired.
Expert Tips
Toast the Pasta – Adds a nutty flavor and keeps pasta from getting mushy in the soup.
Use Fresh Roasted Chile – For authentic flavor, roast your own Hatch or New Mexico green chiles.
Cut the Heat – Use mild chiles or reduce the amount if you’re sensitive to spice.
Add a Creamy Touch – Stir in a splash of milk or cream at the end for a richer soup.
- **Make it a Full Meal – Serve with warm flour tortillas or crusty bread.
Important Notes When Making This Recipe
Velveeta Sauce vs. Block Cheese – The sauce blends more smoothly; if using block Velveeta, melt it separately before adding.
Don’t Overcook the Pasta – Add it last and cook until just tender to keep it from going soggy.
Taste Before Salting – Chicken bouillon and cheese are salty—adjust at the end if needed.
Storage – As it sits, the soup thickens. Add broth or water when reheating.
Nutrition Information (Per Serving, Approx. 1.5 Cups)
| Nutrient | Amount |
|---|---|
| Calories | 480–550 kcal |
| Protein | 25–30g |
| Carbohydrates | 20–25g |
| Fat | 35–40g |
| Fiber | 2–3g |
| Sodium | 850–1000mg |
Values will vary depending on cheese and broth used.*
Frequently Asked Questions
Q: Can I use other types of pasta?
A: Yes, any small pasta like shells or ditalini works well. Just toast before adding for best texture.
Q: Is this soup spicy?
A: It has a medium heat level. For a milder version, use fewer green chiles or substitute with mild roasted peppers.
Q: Can I make this vegetarian?
A: You can substitute the meats with plant-based ground alternatives and use veggie broth. The flavor will change but it’s still delicious.
Q: How long does it keep in the fridge?
A: Up to 4 days in an airtight container. Add a bit of broth or water when reheating as it thickens.
Q: Can I freeze this soup?
A: It’s best fresh. Freezing can change the texture of pasta and cheese, but it’s doable—freeze before adding the cheese, then add it fresh when reheating.