I make this Chile Verde Sopita when I want a big pot of cozy, Tex‑Mex comfort that tastes like creamy green chile mac and cheese met a hearty taco soup. You get tender pasta, savory ground meat, and smoky green chiles all simmered in a cheesy, cumin‑spiked broth. Serve it in big bowls with tortillas or crusty bread and you’ve basically solved dinner in one pot.
Why You’ll Love This Chile Verde Sopita
You’ll love how fast this sopita comes together with mostly pantry ingredients but still tastes like it simmered all afternoon. Browning the sausage or beef with onion and garlic builds a flavorful base, then canned tomatoes with green chiles, extra diced green chiles, and chicken broth turn it into a comforting soup that’s packed with chile verde flavor without any roasting or blending. The pasta cooks directly in the pot, soaking up all that seasoned broth so every elbow is infused with cumin, oregano, and chile.
The texture lands right between soup and skillet pasta: brothy enough to eat with a spoon, but thick and creamy from a splash of heavy cream and a handful of melting cheese. It’s rich and cheesy without feeling heavy like a baked casserole. Kids love the elbows and cheesiness, while adults get the gentle heat and savoriness of green chiles and sausage. It also reheats like a dream, making it perfect for meal prep or next‑day lunches.