Last Updated on August 6, 2025 by Casia Valdés
A hearty, cheesy Mexican soup that combines savory meats, roasted green chile, and gooey cheese with tender pasta—this comforting dish warms straight to the soul.
Whenever our family wanted something rich, satisfying, and indulgent, this Sopita de Chile Verde con Queso was the answer. The velvety cheese sauce, paired with the smoky green chile and toasted macaroni, makes every spoonful unforgettable. Let’s dive into this cozy, feel-good recipe.
Table of Contents
Why You’ll Love This Recipe
-
Rich, savory base with sausage and ground beef
-
Smoky New Mexico green chile for authentic flavor
-
Toasted macaroni adds nutty crunch and texture
-
Melty blend of Velveeta, American, and Colby Jack cheeses
-
A full meal—all in one bowl: protein, veggies, pasta, and cheese
Ingredients (Serves 6)
For the Meat Base:
-
1 lb sausage (mild or spicy, your choice)
-
1 lb ground beef
-
1 medium onion, diced
-
3 cloves garlic, minced
Seasonings:
-
1 tsp oregano
-
1 tsp onion powder
-
1 tsp garlic powder
-
Salt and pepper, to taste
-
1 tbsp chicken bouillon (powder or cube)
Vegetables & Broth:
-
1 can (14.5 oz) diced tomatoes
-
1 lb roasted New Mexico green chile, diced
-
2 yellow squash, cubed
-
Approximately 6 cups chicken broth
Pasta and Cheese:
-
½ bag (~8 oz) macaroni
-
1 tbsp oil + butter (for toasting the pasta)
-
1 pouch (4 oz) Velveeta cheese sauce
-
3 slices American cheese
-
1 cup shredded Colby Jack cheese
Equipment Needed
-
Large soup pot or Dutch oven
-
Separate skillet for toasting pasta
-
Wooden spoon or ladle
-
Measuring tools
-
Ladle and serving bowls
Instructions
Step 1: Brown the Meats
In a large soup pot over medium heat, combine sausage and ground beef. Cook until browned, breaking up meat as it cooks. Drain off any excess fat.
Step 2: Sauté Aromatics & Seasonings
Add diced onion and minced garlic to the meat, and cook until the onion becomes translucent (about 3 minutes). Stir in oregano, onion powder, garlic powder, salt, pepper, and chicken bouillon. Mix well to distribute seasoning.
Step 3: Add Veggies & Broth
Stir in the diced tomatoes, roasted green chile, and cubed yellow squash. Pour in about 6 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Step 4: Toast the Pasta
While the soup simmers, heat a small skillet with the oil and butter over medium heat. Add the macaroni and toast, stirring constantly, until it turns golden brown and nutty—about 5 minutes.
Step 5: Add Pasta to Soup
Once toasted, stir the macaroni into the simmering soup. Continue to cook for 8–10 minutes, or until the pasta is just tender. Avoid overcooking so it retains slight bite.
Step 6: Melt in the Cheese
Reduce heat to low. Stir in the Velveeta sauce pouch, American cheese slices, and shredded Colby Jack. Stir gently until all cheeses melt and the soup becomes creamy and uniform.
Step 7: Serve Hot
Ladle into warmed bowls and serve immediately. Garnish as desired and enjoy the cheesy, savory goodness.
Serving Suggestions
-
Crispy cornbread or flour tortillas on the side
-
Fresh cilantro or sliced green onions as garnish
-
A green salad or pico de gallo for freshness
-
Avocado slices or a dollop of sour cream
Storage & Reheating Tips
-
Store in an airtight container in the refrigerator for up to 3–4 days
-
This soup freezes well—freeze in portions, thaw overnight before reheating
-
Reheat gently on the stove or microwave, stirring halfway through; if too thick, add a splash of broth or water
Tips for Success
-
Use New Mexico roasted green chile for authentic smoky flavor
-
Toasting the macaroni adds depth and avoids mushy pasta
-
Adjust spiciness by choosing mild or medium sausage or chiles
-
For lighter texture, reduce one type of cheese or use low-fat versions
-
Stir slowly when adding cheese to prevent separation
Common Questions
Can I make this vegetarian?
Yes—omit the meats and use vegetable broth. Substitute sausage and beef with plant-based crumbles or extra beans.
Is this soup very spicy?
It depends on how spicy your sausage and green chile are. Choose mild options if you prefer less heat.
Can I substitute other pasta?
Yes—small shells or elbows work well too. Adjust the cooking time accordingly.
Why toast the pasta first?
Toasting adds a nutty flavor and helps the macaroni retain texture in the soup, preventing it from becoming mushy.
Final Thoughts
This Sopita de Chile Verde con Queso is a bowl of pure comfort—rich in layers, bold in flavor, and deeply satisfying. It’s the kind of soup that warms you from the inside out, ideal for weeknights, family dinners, or cozy weekends. Every spoonful is packed with roasted chile goodness, toasted pasta texture, and that creamy cheese blanket everyone loves.
If you’re craving something hearty and unforgettable, this is it. Dive in and savor the warmth!
Sopita de Chile Verde con Queso
Ingredients
Method
- In a large soup pot over medium heat, combine sausage and ground beef. Cook until browned, breaking up meat as it cooks. Drain off any excess fat.
- Add diced onion and minced garlic to the meat, and cook until the onion becomes translucent (about 3 minutes). Stir in oregano, onion powder, garlic powder, salt, pepper, and chicken bouillon. Mix well to distribute seasoning.
- Stir in the diced tomatoes, roasted green chile, and cubed yellow squash. Pour in about 6 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- While the soup simmers, heat a small skillet with the oil and butter over medium heat. Add the macaroni and toast, stirring constantly, until it turns golden brown and nutty—about 5 minutes.
- Once toasted, stir the macaroni into the simmering soup. Continue to cook for 8–10 minutes, or until the pasta is just tender. Avoid overcooking so it retains slight bite.
- Reduce heat to low. Stir in the Velveeta sauce pouch, American cheese slices, and shredded Colby Jack. Stir gently until all cheeses melt and the soup becomes creamy and uniform.
- Ladle into warmed bowls and serve immediately. Garnish as desired and enjoy the cheesy, savory goodness.
