Chile Verde Con Queso Soup

This hearty Sopita de Chile Verde con Queso has become my go-to comfort meal when I want to impress dinner guests with authentic Mexican flavors without spending all day in the kitchen. The combination of roasted green chiles and three cheeses creates a rich, satisfying soup that pairs perfectly with the toasted macaroni.

I first created this soup when hosting a gathering during a chilly autumn evening. The aroma filled my home and my guests couldn't stop asking for the recipe. Now it's requested at nearly every family gathering.

Ingredients

• 1 pound sausage provides rich flavor and hearty texture
• 1 pound ground beef creates the perfect meaty base for this substantial soup
• 1 medium onion diced adds essential aromatic flavor
• 3 cloves garlic minced brings warmth and depth to the base
• 1 teaspoon oregano adds classic Mexican herbaceous notes
• 1 teaspoon onion powder enhances the onion flavor throughout
• 1 teaspoon garlic powder reinforces garlic notes throughout the broth
• 1 tablespoon chicken bouillon intensifies the savory quality
• 1 can diced tomatoes adds acidity and brightness
• 1 pound roasted green chiles diced the star ingredient providing distinctive flavor
• 2 yellow squash cubed adds texture and subtle sweetness
• 6 cups chicken broth forms the soup base look for low sodium if possible
• 8 ounces macaroni toasting them creates nutty flavor and helps them hold shape
• 1 tablespoon each oil and butter the combination creates perfect toasting medium
• 4 ounces Velveeta cheese sauce melts smoothly for creamy consistency
• 3 slices American cheese adds silky texture and mild flavor
• 1 cup ColbyJack cheese shredded provides stretchy texture and rich flavor

Step-by-Step Instructions

Create the meat base

Brown the sausage and ground beef in a large soup pot over medium high heat. Add the diced onion when meat is about halfway cooked. Continue cooking until meat is fully browned and onions are translucent. Add the minced garlic during the final minute of cooking to avoid burning. Stir in all seasonings oregano onion powder garlic powder and bouillon to coat the meat mixture.

Build the soup

Add the diced tomatoes with their juice green chiles and cubed yellow squash to the pot. Pour in the chicken broth and stir to combine all ingredients thoroughly. Bring to a gentle boil then reduce heat and simmer uncovered for 20 minutes allowing the flavors to meld and the squash to soften slightly.

Toast the pasta

While the soup simmers heat oil and butter in a separate skillet over medium heat. Add dry macaroni to the skillet and cook stirring constantly for about 5 minutes until pasta turns golden brown. This step adds incredible nutty flavor and helps the pasta maintain texture in the soup.

Cook the pasta

Add the toasted macaroni directly to the simmering soup. Continue cooking for 8 10 minutes until the pasta reaches your preferred tenderness. The pasta will absorb some of the broth enhancing its flavor while the soup thickens slightly.

Add the cheese finale

Reduce heat to low. Add all three cheeses starting with the Velveeta then American and finally the shredded ColbyJack. Stir gently until all cheese is completely melted and incorporated creating a velvety smooth texture. Serve immediately while hot.

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The roasted green chiles are truly what make this soup special. I remember the first time I made it with freshly roasted Hatch chiles my kitchen smelled incredible and the depth of flavor was unforgettable. Even my children who typically avoid spicy foods devoured this soup thanks to how the cheese balances the heat.

Storing and Reheating

This soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as they have more time to meld together. When reheating do so gently over medium low heat adding a splash of broth if needed to maintain the desired consistency. The pasta will continue to absorb liquid during storage.

Ingredient Substitutions

If you prefer a leaner version substitute ground turkey for the beef and chicken sausage for the pork sausage. Vegetarians can replace the meat with two cans of drained pinto beans and vegetable broth instead of chicken broth. For those avoiding dairy try using dairy free cheese alternatives though the texture will differ slightly. Gluten free pasta can be substituted but watch cooking times carefully as they may differ.

Serving Suggestions

Serve this hearty soup with warm corn tortillas or crusty bread for dipping. Top individual bowls with diced avocado fresh cilantro a dollop of sour cream or additional shredded cheese. For a complete meal serve smaller portions alongside a simple green salad dressed with lime vinaigrette. This soup pairs wonderfully with a crisp Mexican lager or a glass of Sauvignon Blanc.

Cultural Context

This soup represents a beautiful fusion of traditional Mexican flavors with American comfort food elements. The technique of toasting pasta before cooking is common in Mexican sopas and adds tremendous depth of flavor. The three cheese blend brings in American influence creating a cross cultural dish that honors both traditions while creating something uniquely delicious.

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Recipe FAQs

→ What makes this sopita different from regular soup?

This sopita stands out because of its unique technique of toasting the macaroni in oil and butter before adding it to the soup, which creates a nutty flavor. Additionally, the combination of three different cheeses (Velveeta, American, and Colby/Jack) creates a uniquely rich texture that sets it apart from traditional soups.

→ Can I make this dish less spicy?

Yes, you can easily adjust the spice level by reducing the amount of roasted green chiles or selecting milder varieties. You could also remove the seeds from the chiles before adding them to further reduce heat while maintaining flavor.

→ What can I substitute for Velveeta cheese?

If you prefer not to use Velveeta, you can substitute with a combination of cream cheese and mild cheddar. This will provide a similar creamy texture, though the flavor profile will be slightly different. Just ensure whatever cheese you use melts well for the proper consistency.

→ How can I make this soup vegetarian?

To make a vegetarian version, replace the ground meats with plant-based alternatives or hearty vegetables like mushrooms and zucchini. Substitute the chicken broth with vegetable broth, and ensure the cheeses you use are made with vegetarian rennet.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat, stirring occasionally. You might need to add a little extra broth as the pasta tends to absorb liquid during storage. The soup may also thicken when cooled, so adjusting consistency with additional broth is recommended.

→ What sides pair well with this soup?

This hearty soup pairs wonderfully with warm corn tortillas, a simple side salad with citrus vinaigrette, or crusty bread for dipping. For a complete Mexican-inspired meal, serve with a side of guacamole and tortilla chips.