Sopita de Chile Verde (Printable Version)
A hearty Mexican soup with roasted chiles, three cheeses, and toasted macaroni that brings comfort and flavor to your table.
# Ingredients:
01 -
1 pound sausage
02 -
1 pound ground beef
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
1 teaspoon oregano
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 tablespoon chicken bouillon
09 -
1 can (14.5 oz) diced tomatoes
10 -
1 pound roasted green chiles, diced
11 -
2 yellow squash, cubed
12 -
6 cups chicken broth
13 -
8 ounces macaroni
14 -
1 tablespoon oil
15 -
1 tablespoon butter
16 -
4 ounces Velveeta cheese sauce
17 -
3 slices American cheese
18 -
1 cup Colby/Jack cheese, shredded
# Steps:
01 -
Cook sausage and ground beef with diced onion and minced garlic in a large soup pot until fully browned. Season with oregano, onion powder, garlic powder, and chicken bouillon.
02 -
Incorporate diced tomatoes, roasted green chiles, cubed yellow squash and chicken broth. Bring to a simmer and cook for 20 minutes to develop flavors.
03 -
In a separate skillet, heat oil and butter. Add macaroni and toast until golden brown, stirring frequently to prevent burning.
04 -
Add the toasted macaroni directly to the simmering soup. Cook for 8-10 minutes until the pasta reaches desired tenderness.
05 -
Reduce heat to low. Add Velveeta cheese sauce, American cheese slices, and shredded Colby/Jack cheese. Stir continuously until all cheese has completely melted and incorporated. Serve immediately while hot.
# Notes:
01 -
Can adjust spice level by varying amount of chiles.
02 -
Add extra vegetables like corn if desired.