Ingredients
For the Meat and Vegetables
½ pound spicy sausage
½ pound ground beef
1–1½ cups roasted Hatch green chile, chopped, or to taste
1 cup diced tomatoes
½ cup finely chopped onion
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
For the Soup and Pasta
4 cups chicken stock
1 cup dry elbow macaroni
1 tablespoon butter
1 tablespoon cooking oil
For the Creamy Finish
1 cup Velveeta or Muenster cheese, cut into small cubes
Instructions
Brown the Meat
Heat a large pot or Dutch oven over medium heat.
Add the spicy sausage and ground beef.
Cook, breaking the meat into small crumbles as it browns, until fully cooked.
Drain off excess grease if necessary.
Add the Vegetables and Green Chile
Stir in the chopped roasted Hatch green chile, diced tomatoes, minced onion, and garlic.
Season with salt and black pepper to taste.
Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften and the mixture becomes fragrant.
Toast the Macaroni
In a separate skillet, heat the butter and oil over medium heat.
Add the dry macaroni.
Cook, stirring frequently, until the pasta turns lightly golden and develops a toasted, nutty aroma.
Be careful not to let it burn.
Combine the Pasta and Meat Mixture
Transfer the toasted macaroni into the pot with the meat and green chile mixture.
Stir gently to distribute the pasta evenly.
Add the Chicken Stock
Pour in the chicken stock and stir well.
Bring the mixture to a gentle boil.
Reduce the heat to low and simmer uncovered for about 10–12 minutes, stirring occasionally, until the macaroni is tender and the broth has slightly thickened.
Add the Cheese
Add the cubed Velveeta or Muenster cheese.
Cover the pot and let it sit for about 2–3 minutes so the cheese can soften and melt.
Remove the lid and stir gently until the cheese is fully incorporated and the soup becomes creamy.
Finish and Serve
Taste the sopita and adjust the salt, pepper, or green chile if needed.
Serve hot while the pasta is tender and the cheese is smooth and melted.
Important Notes When Making Chile Verde Sopita Recipe
Fresh sausage must be cooked completely before serving.
Ground beef and sausage should reach at least 160°F / 71°C.
Hatch green chile can range from very mild to quite hot.
Taste the chile before deciding whether to use 1 cup or the full 1½ cups.
Chicken stock can contain significant sodium.
Velveeta is also relatively high in sodium.
Additional salt should therefore be added only after tasting.
Toasting macaroni is optional but significantly improves the flavor.
Pasta continues absorbing broth after cooking.
The sopita will naturally become thicker as it sits.
Add extra stock when reheating if necessary.
Cheese should be stirred in over low heat to prevent separation.
Muenster may not create quite as smooth a broth as Velveeta.
Do not boil the soup aggressively after adding the cheese.
Leftovers should be refrigerated promptly in a covered container.
How to Enjoy Chile Verde Sopita Recipe After Cooking
Serve the sopita hot while the cheese is smooth and the macaroni is tender.
Ladle it into deep bowls, making sure every serving gets plenty of beef, sausage, macaroni, tomato, and green chile.
For freshness, garnish with chopped cilantro, green onion, or diced tomato.
A small amount of shredded cheese can be sprinkled over the top for extra richness.
Fresh lime wedges are useful for balancing the creamy broth with acidity.
Warm flour tortillas or corn tortillas are excellent for dipping into the broth.
Cornbread is another particularly good pairing because its slight sweetness balances the Hatch chile.
For more heat, add roasted green chile, sliced jalapeño, or hot sauce at the table.
A fresh cabbage salad or simple green salad can provide a crisp contrast to the rich soup.
When reheating leftovers, add a splash of chicken stock or water because the macaroni will continue absorbing liquid in the refrigerator.
Nutrition Information
Approximate nutrition per serving, based on about 6 servings and using a moderate-fat sausage and cheese:
Calories: 420 kcal | Total Fat: 26 g | Saturated Fat: 10 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 3.5 g | Cholesterol: 70–85 mg | Sodium: 900–1,250 mg depending on the sausage, chicken stock, and cheese | Total Carbohydrates: 20 g | Dietary Fiber: 2.5 g | Sugars: 4 g | Protein: 22 g
Additional estimate:
Potassium: 550–700 mg | Calcium: 180–250 mg | Iron: 2.5–3.5 mg | Magnesium: 35–50 mg | Vitamin A: 500–850 IU | Vitamin C: 25–45 mg | Vitamin B12: 1.5–2.2 mcg | Zinc: 3–4.5 mg
