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.
Ingredients
Scale
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
Instructions
- 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.
- Sprinkle cumin, salt, and bouillon powder over the meat mixture, stirring to distribute seasonings evenly and develop deep flavor profiles.
- 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.
- In a separate skillet, heat olive oil and butter, then toast macaroni until achieving a golden-brown color and nutty fragrance.
- Transfer toasted pasta directly into the simmering soup, allowing it to cook for 8-10 minutes until pasta reaches perfect al dente texture.
- Reduce heat and gradually incorporate monterey jack, cheddar, and queso fresco, stirring continuously until cheeses melt smoothly and integrate into the soup.
- 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