If you’re craving something cozy but don’t want to feel like you’re eating another bland pot of soup that tastes like it gave up halfway through… this one’s for you.
Sopita de Chile Verde con Queso is bold, rich, cheesy, slightly spicy, and unapologetically satisfying. We’re talking toasted pasta, melty cheese, green chile heat, and a deeply savory broth that kind of feels like you’re being hugged from the inside. It’s the kind of thing that doesn’t need selling. One bite, and you’re in.
And look, I’m not gonna pretend this is a dainty detox kind of dish. This is the soup you make when you want something comforting but also exciting — and trust me, it delivers.
Let’s make it.
What You’ll Need
Here’s the ingredient list. Nothing fancy, but everything deeply flavorful.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Sausage (pork or beef) | 1 lb |
| Onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Oregano | 1 tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Salt + black pepper | To taste |
| Chicken bouillon | 1 tbsp |
| Diced tomatoes (canned) | 1 (14.5 oz) can |
| Roasted green chiles (New Mexico style, diced) | 1 lb |
| Yellow squash, cubed | 2 small |
| Chicken broth | 6 cups (or more, depending on how soupy you like it) |
| Macaroni (elbows or similar) | 8 oz |
| Oil + butter | 1 tbsp each (for toasting pasta) |
| Velveeta cheese sauce | 4 oz |
| American cheese slices | 3 slices |
| Shredded Colby/Jack cheese | 1 cup |
Pro Tips
Here’s what’ll make your life easier, especially if this is your first round making sopita:
- Toast the macaroni until golden brown. It might seem like a small thing, but it gives the pasta a deeper flavor and keeps it from going mushy.
- Get good chiles. If you can find roasted Hatch chiles or New Mexico chiles (frozen or jarred), grab them. That smoky kick is half the magic here.
- Let the soup rest for 10 minutes before serving. That cheese needs a minute to meld into the broth, and it also gives the pasta time to soak up flavor.
- Use real chicken broth. If you’re tempted to just use water + bouillon, at least use a high-quality bouillon paste. It matters.
- Don’t skip the squash. I know it seems random, but it lightens everything up just a little and gives you a veggie win without feeling like you added a salad to your soup.
Tools Required
- Large soup pot (6 qt minimum)
- Skillet (for toasting the pasta)
- Wooden spoon or spatula
- Cutting board + knife
- Measuring cups + spoons
- Soup ladle
Substitutions and Variations
| If You Don’t Have… | Use This Instead |
|---|---|
| Ground beef | Ground turkey or chicken (leaner, still great) |
| Sausage | Just use all ground meat or throw in soy chorizo for a twist |
| Velveeta cheese sauce | Full-fat cream cheese or shredded cheddar (melt slowly) |
| American cheese | More Colby/Jack or a processed cheese blend |
| Squash | Zucchini, corn, or just skip it if you’re not into veggies |
| Macaroni | Shells, rotini, or small elbows all work |
If you’re feeling brave:
Add a few dashes of hot sauce or chopped jalapeños if you want to sweat a little. Or go full Tex-Mex and top your bowl with crushed tortilla chips and avocado slices.
Make Ahead Tips
- You can make the soup base (everything before the pasta and cheese) up to 3 days ahead. Store it in the fridge and bring to a simmer when ready to serve, then add pasta and cheese.
- If you want to freeze it, do it before adding the pasta. Cooked pasta doesn’t hold up well frozen and turns weirdly gummy when reheated.
Instructions
- Brown the meat
In a large soup pot, cook the ground beef and sausage over medium heat until browned. Drain excess fat but leave a little for flavor. - Add aromatics
Stir in the diced onion and garlic. Cook for about 5 minutes or until the onion softens and starts to look glossy. - Season
Add the oregano, onion powder, garlic powder, chicken bouillon, salt, and pepper. Give it a good mix and cook for another 2 minutes. - Add veggies + tomatoes
Toss in the diced tomatoes, roasted green chiles, and cubed yellow squash. Stir everything together. - Pour in broth
Add your chicken broth and bring the pot to a gentle boil. Reduce heat to a simmer and let it cook for about 20 minutes, uncovered. - Toast the macaroni
In a skillet, heat the oil and butter. Add your dry macaroni and toast until golden brown, stirring constantly so it doesn’t burn. - Cook pasta in the soup
Stir the toasted pasta into the soup. Simmer for about 10 minutes until the pasta is tender. - Add the cheeses
Lower the heat to low. Add the Velveeta sauce, American slices, and shredded Colby/Jack cheese. Stir slowly until everything is melted and silky. Let it sit 10 minutes before serving so it thickens a bit.
Additional Details
Nutrition (per serving, approx. 1.5 cups)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 480 | 28g | 34g | 26g |
- High in protein, moderate carbs, and very filling.
- Gluten-free? Use gluten-free pasta.
- Low-carb? Skip the pasta and add extra squash and green chile. The broth + cheese still shine.
Pair it with:
- Warm flour tortillas or bolillo bread
- Mexican pickled carrots or a light cabbage slaw
- A squeeze of lime and a dash of hot sauce at the table
Time Efficiency Tip:
Toast the pasta while the soup is simmering to save about 10 minutes. Multitasking magic.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Add a splash of broth or water when reheating. The pasta will soak up a lot of liquid overnight.
- Freeze before adding pasta and cheese. If you freeze the finished soup, it’ll still be tasty, but the texture of the pasta might get a little soft. Still totally edible though.
FAQ
Can I make this without meat?
Yep. Replace the meat with beans (pinto, black, or even lentils) and use veggie broth. It won’t be the same, but it’ll still be good.
Can I make it spicier?
Add jalapeños, serranos, or hot green chile. Or hit it with hot sauce right before serving.
Is Velveeta necessary?
Nope. It helps with creaminess, but you can use more shredded cheese and stir in a splash of heavy cream if you like.
Can I use fresh chiles?
Yes, just roast and peel them first. Or sauté chopped ones until softened before adding.
Can I make this in a slow cooker?
Sort of. You can cook the base (meat, veggies, broth) in a slow cooker on low for 6 hours. But you’ll still want to toast and cook the pasta separately, and stir in the cheese at the end.
Wrap Up
Sopita de Chile Verde con Queso isn’t just a meal — it’s a full-on comfort experience. It’s smoky, cheesy, and just the right amount of spicy, with pasta that soaks up every drop of that chili-rich broth.
If you make it, let me know how it turned out for you. What did you add, skip, or tweak? I’d love to hear your take in the comments. And if you have questions, drop them down below and I’ll help out.
Stay cozy and keep eating the things that make you feel good.
