Chile Verde Sopita
This bold and comforting Chile Verde Sopita blends spicy sausage, ground beef, Hatch green chile, toasted macaroni, and creamy cheese in a rich, savory broth. It’s warm, filling, and packed with flavor a satisfying one-pot dish perfect for family meals or cozy nights.
Why You’ll Love This Recipe
One-pot comfort food – Easy cleanup and big flavor.
Loaded with bold flavor – From spicy sausage and Hatch green chile to melted cheese.
Customizable heat – Use hot or mild chile depending on your spice preference.
Kid-friendly – Cheesy, creamy, and full of pasta what’s not to love?
Weeknight-friendly – Ready in under 30 minutes!
Key Ingredients
Spicy Hot Sausage & Ground Beef (50/50 blend) – A flavorful, hearty base for the soup.
Hatch Green Chile – Roasted and chopped for smoky heat and authenticity.
Diced Tomatoes, Onion & Garlic – Classic aromatics that build depth.
Macaroni Pasta – Toasted before simmering for better texture and flavor.
Chicken Stock – The savory broth that ties everything together.
Velveeta or Muenster Cheese – Melty, creamy, and indulgent additions at the end.
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
Step 1: Brown the Meat
In a large pot or Dutch oven, cook equal parts spicy hot sausage and ground beef (about ½ pound each) over medium heat until fully browned. Drain excess grease if needed.
Step 2: Add Vegetables
Stir in:
Roasted Hatch green chile (to taste)
1 cup diced tomatoes
½ cup minced onion
2 cloves minced garlic
Salt and pepper to taste
Cook for 3–4 minutes to let the flavors develop.
Step 3: Toast the Macaroni
In a separate skillet, melt 1 tablespoon salted butter with 1 tablespoon olive oil.
Add 1 cup of dry macaroni and toast until golden brown, stirring often.
Step 4: Combine and Simmer
Add the toasted macaroni to the meat and chile mixture.
Pour in 4 cups of chicken stock.
Bring the pot to a gentle boil, then reduce heat to low.
Simmer uncovered for 10–12 minutes, or until the macaroni is tender.
Step 5: Add the Cheese
Stir in small chunks of Velveeta or Muenster cheese (about 1 cup total).
Cover the pot for 2–3 minutes to let the cheese melt into the sopita.
Stir gently before serving.
Step 6: Serve
Ladle into bowls and serve hot.
Garnish with extra green chile, shredded cheese, or chopped cilantro if desired.
Expert Tips
Don’t skip toasting the pasta – it adds a subtle nutty flavor and helps the noodles hold up in the broth.
Use pre-roasted Hatch chile for convenience or roast your own if you have time.
Want it creamier? Stir in a splash of milk or cream with the cheese.
Adjust the spice by using mild green chile or sweet sausage instead of hot.
Important Notes When Making This Recipe
Balance is key – Hatch chile can be spicy, so taste as you go.
Velveeta melts smoothly and makes a creamier soup, while Muenster adds a mild, gooey richness.
Watch your simmer time – overcooked pasta will get mushy.
Salt with care – both sausage and cheese can add plenty of salt on their own.
Nutrition Information (Per serving, based on 6 servings)
Estimated values only.
Calories: 420
Protein: 21g
Fat: 26g
Saturated Fat: 10g
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Sodium: 780mg
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! It reheats well, but you may need to add a splash of broth or water when reheating.
Q: Can I use a different type of pasta?
A: Absolutely. Small shells, elbows, or ditalini work great.
Q: Can I make it without sausage
A: Yes, just use all ground beef or substitute with ground turkey or plant-based sausage.
Q: What can I serve with this?
A: A simple salad, warm flour tortillas, or even crusty bread pair beautifully.
Q: Can I freeze this soup?
A: It’s best fresh, but you can freeze it. Just know that the pasta may soften when thawed and reheated.