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Chile Verde Sopita

by allwecook
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Chile Verde Sopita

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When comfort meets spice in a bowl, you get Chile Verde Sopita—a hearty Mexican-style soup that’s equally perfect on a chilly winter evening or a breezy summer night. Packed with savory sausage, hearty ground beef, bright Hatch green chiles, tender macaroni, and gooey cheese melting into every spoonful, this “little soup” brings warmth, flavor, and satisfaction in every bite.

Ingredients

  • 1/2 lb spicy hot sausage such as chorizo or spicy breakfast sausage
  • 1/2 lb ground beef 85% lean
  • 2 cups Hatch green chile roasted and chopped
  • 1 cup diced tomatoes canned or fresh
  • 1/2 cup minced onion
  • 2 cloves garlic minced
  • Salt & pepper to taste
  • 1 tablespoon butter plus 1 tablespoon olive oil for toasting pasta
  • 1 cup macaroni elbow or small shapes
  • 4 cups chicken stock
  • 4 oz cheese cut into chunks (Velveeta, Muenster, or similar melting cheese)

Method

Step 1: Brown the Meats
  1. In a large pot or Dutch oven over medium-high heat, brown the sausage and ground beef together until fully cooked and crumbly. Use a spoon to break them up evenly. Season lightly with salt and pepper.
Step 2: Add Chiles & Veggies
  1. Stir in the Hatch green chiles, diced tomatoes, minced onion, and garlic. Cook for 3–4 minutes until the onions begin to soften and flavors meld.
Step 3: Toast the Pasta
  1. Push the meat-veggie mixture to the side, add butter and olive oil, and toast the macaroni until lightly golden—this boosting step adds a bit of nuttiness and helps the pasta hold texture in the broth.
Step 4: Simmer in Broth
  1. Pour in 4 cups of chicken stock. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the macaroni is tender and the flavors meld beautifully.
Step 5: Melt in the Cheese
  1. Remove from heat and stir in chunks of Velveeta or Muenster cheese. Cover the pot and let it sit 1–2 minutes off the heat, allowing the cheese to soften and swirl into creamy golden ribbons.
Step 6: Serve & Enjoy
  1. Ladle the sopita into bowls, making sure each portion has a good balance of broth, meat, pasta, and melty cheese. Serve hot with warm tortillas or crusty bread.
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