Tangy Sopita Chile Verde Con Queso Recipe: A Fiesta in a Bowl

Steaming bowls of comfort beckon with this hearty sopita chile verde con queso that promises warmth and robust flavor.

Tender chunks of meat swim in a vibrant green sauce that speaks of Mexican culinary traditions.

Chiles blend seamlessly with rich, melting cheese, creating a symphony of taste in every spoonful.

The recipe captures the essence of home-cooked meals that nourish both body and soul.

Aromatic spices dance through the broth, hinting at generations of culinary wisdom.

Each bite tells a story of comfort and connection.

You’ll savor every moment of this delectable journey through Mexican comfort food.

Sopita de Chile Verde con Queso Flavor Highlights

• Savor Hearty Comfort: Packed with tender meats, vibrant vegetables, and melted cheese, this soup delivers ultimate comfort in every spoonful.
• Quick Kitchen Magic: Requires minimal prep and cooking skills, making it perfect for home cooks wanting a delicious meal without complicated techniques.
• Family-Friendly Feast: Appeals to multiple taste preferences with its rich blend of proteins, vegetables, and cheesy goodness that everyone will enjoy.
• Versatile Weeknight Winner: Adaptable recipe that can be whipped up quickly, making it ideal for busy families or last-minute dinner solutions.

What’s in Sopita de Chile Verde con Queso

• Ground Beef: Lean meat that provides a hearty base for the soup.
• Sausage: Adds rich, spicy flavor to the soup.

• Onion, Garlic: Classic aromatics that build a deep flavor foundation.
• Tomatoes, Green Chiles, Squash: Fresh vegetables that add texture and nutrients to the soup.

• Broth: Creates the liquid base for the soup.
• Bouillon: Enhances the overall savory flavor profile.

• Macaroni: Small pasta that adds substance to the soup.
• Oil, Butter: Used for toasting the pasta and adding richness.

• Cheese Blend: Provides creamy texture and adds a rich, melty finish to the soup.

Sopita de Chile Verde con Queso Cooking Steps

Step 1: Sizzle Meats

Brown ground beef and sausage in a large pot.

Dice onions and mince garlic, adding them to the meat.

Sprinkle in salt, pepper, cumin, and crumble bouillon for deep flavor.

Cook until meat is fully cooked and vegetables are soft and translucent.

Step 2: Build Soup Base

• Diced tomatoes
• Roasted green chiles
• Chopped zucchini
• Chicken broth

Pour broth and vegetables into the meat mixture.

Gently simmer for 20 minutes, allowing flavors to meld and vegetables to soften slightly.

Step 3: Transform Pasta

Heat olive oil and butter in a separate skillet.

Add macaroni and toast until golden brown, stirring constantly to prevent burning.

Step 4: Marry Pasta and Soup

Transfer toasted macaroni directly into the simmering soup.

Cook for 8-10 minutes until pasta reaches perfect tenderness, absorbing the rich, spicy broth.

Step 5: Melt Cheese Finale

• Monterey Jack cheese
• Cheddar cheese
• Queso fresco

Sprinkle cheeses into the hot soup.

Stir until completely melted and integrated, creating a creamy, luxurious texture.

Serve immediately in warm bowls.

Top Tips for Sopita de Chile Verde con Queso

• Choose high-quality ground beef and chorizo for rich, deep flavors that elevate the soup's taste profile.
• Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
• Toast macaroni carefully to prevent burning, watching for a golden-brown color that adds nutty undertones.
• Use a blend of Mexican cheeses like queso fresco, Oaxaca, and cotija for authentic, creamy richness.
• Adjust chile and spice levels to suit personal heat preferences without overwhelming the dish's delicate flavors.

Unique Twists for Sopita de Chile Verde con Queso

• Vegetarian Verde Delight: Replace meat with plant-based protein like tofu crumbles or black beans, keeping the chile verde flavor profile intact.
• Gluten-Free Green Soup: Swap macaroni with rice or quinoa, ensuring the soup remains hearty and satisfying for those with wheat sensitivities.
• Low-Carb Chile Verde Bowl: Substitute pasta with zucchini noodles or cauliflower rice, maintaining the rich, spicy character of the original recipe.
• Dairy-Free Comfort Soup: Use nutritional yeast or cashew cheese instead of traditional cheeses, creating a creamy texture without dairy ingredients.

Serving Sopita de Chile Verde con Queso

• Cheesy Comfort Bowl: Serve in deep ceramic bowls to capture all the rich, hearty soup with a generous sprinkle of extra cheese on top.
• Garnish Galore: Top with fresh chopped cilantro, diced green onions, and a dollop of sour cream for added freshness and tangy contrast.
• Sidekick Suggestions: Pair with warm, crispy corn tortillas or crusty artisan bread to soak up the delicious broth and add delightful texture.
• Spice Level Customization: Offer hot sauce or red pepper flakes on the side so each person can adjust the heat to their personal preference.

Storage for Sopita de Chile Verde con Queso

• Store soup in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze up to 3 months for a quick future meal.
• When reheating, stir gently to help cheese recombine smoothly. Add a splash of broth if the soup seems too thick after storing.
• Keep pasta separate from soup when storing if possible. Add fresh pasta or previously stored pasta when reheating to maintain best texture.

FAQs

• Why use three different types of cheese?

Each cheese brings a unique flavor and texture. Cheddar adds sharpness, mozzarella provides stretch, and queso fresco offers a creamy, mild taste that complements the spicy green chiles.

• Can I make this soup spicier?

Absolutely! Add extra green chiles, some jalapeños, or a dash of hot sauce to increase the heat level. Adjust according to your personal spice tolerance.

• Is this soup nutritionally balanced?

Yes, it combines protein from beef and sausage, vegetables like squash and tomatoes, and calcium-rich cheese. It’s a complete meal with a good mix of nutrients.

Sopita Chile Verde Con Queso Recipe

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4.7 from 26 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Warm Mexican comfort shines in this sopita chile verde con queso, blending hearty green chile broth with melted cheese goodness. Spicy, creamy layers invite you to savor each comforting spoonful of this classic Mexican soup.

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Ingredients

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Proteins:

• 1 pound sausage
• 1 pound ground beef

Vegetables and Chilies:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound roasted green chiles, diced
• 2 yellow squash, cubed
• 1 can (14.5 ounces/411 grams) diced tomatoes

Seasonings and Other Ingredients:

• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon chicken bouillon
• 6 cups (1.4 liters) chicken broth
• 8 ounces (226 grams) macaroni
• 1 tablespoon oil
• 1 tablespoon butter
• 4 ounces (113 grams) Velveeta cheese sauce
• 3 slices American cheese
• 1 cup Colby/Jack cheese, shredded

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Instructions

1. Sauté ground beef and chorizo in a large pot over medium-high heat, incorporating diced onions and minced garlic until meat browns and releases rich aromas.
2. Sprinkle cumin, salt, and bouillon powder over the meat mixture, stirring to distribute seasonings evenly and develop deep flavor profiles.
3. Pour in diced tomatoes, roasted green chiles, and chopped squash, then add chicken broth to create a robust soup base, simmering gently for approximately 20 minutes.
4. In a separate skillet, heat olive oil and butter, then toast macaroni until achieving a golden-brown color and nutty fragrance.
5. Transfer toasted pasta directly into the simmering soup, allowing it to cook for 8-10 minutes until pasta reaches perfect al dente texture.
6. Reduce heat and gradually incorporate monterey jack, cheddar, and queso fresco, stirring continuously until cheeses melt smoothly and integrate into the soup.
7. Remove from heat, let stand for 2-3 minutes to allow flavors to meld, then ladle into warm bowls and serve immediately.

Notes

• Choose lean ground beef or turkey to reduce fat content while maintaining rich flavor.
• Customize heat levels by adjusting chile pepper varieties from mild poblano to spicy serrano.
• Toast pasta carefully to prevent burning, stirring constantly for even golden color and nutty taste.
• Swap dairy cheeses with plant-based alternatives for vegan version without compromising creamy texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 460
• Sugar: 3 g
• Sodium: 820 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 75 mg