Ingredients
- 1 pound ground pork sausage or ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 can (7 ounces) diced green chiles
- 4 cups chicken broth
- 2 cups uncooked elbow macaroni or other small pasta
- 1 cup heavy cream or half‑and‑half
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 cup shredded cheddar or Monterey Jack cheese
Ingredients and Why They Matter
Ground pork sausage or ground beef: Sausage brings built‑in seasoning and a little extra fat, which makes the broth richer and more flavorful; ground beef gives a classic hamburger‑mac vibe and works especially well if you prefer to control the salt and spices yourself. Either way, browning the meat first creates browned bits on the bottom of the pot that dissolve into the broth for extra depth.
Onion and garlic: A small diced onion and a couple of cloves of garlic form the aromatic base of the soup. They soften in the rendered fat from the meat and pick up the browned bits, so their sweetness and savoriness are infused throughout the broth instead of just floating in it.
Diced tomatoes with green chiles: The 10‑ounce can of tomatoes with green chiles (like Rotel) adds tomato acidity, a little body, and gentle heat in one shot. Using tomatoes already mixed with chiles keeps the recipe quick while still capturing the flavor of Chile Verde style dishes.
Extra diced green chiles: A separate 7‑ounce can of diced green chiles doubles down on that roasted, earthy chile flavor without making the sopita too spicy. Mild chiles are perfect for families; hot chiles work if you like a bigger kick.
Chicken broth: Four cups of broth are the main liquid for the soup and the pasta. Chicken broth keeps the flavor lighter and more soup‑like than beef broth, which can dominate the green chile flavor.
Elbow macaroni or small pasta: Two cups of dry elbows (or shells, ditalini, or other small shapes) cook directly in the broth, thickening it as they release starch. That starch helps the cream and cheese cling to the pasta, making the finished sopita feel creamy and cohesive instead of watery.
Heavy cream or half‑and‑half: A cup of heavy cream gives a lush, silky texture and helps tame the heat of the chiles; half‑and‑half works if you want it a bit lighter. Added at the end of cooking, it turns what would be a tomato‑broth soup into a rich, creamy chile verde sauce.
Ground cumin and dried oregano: Cumin adds that warm, earthy, taco‑night note, while Mexican‑style oregano gives a slightly citrusy, herbal finish that plays really well with green chiles. They’re key to pushing the flavor profile firmly into Mexican‑inspired comfort food land.
Salt and black pepper: These bring everything into balance. Because sausage, broth, and canned ingredients all contain salt, it’s best to season at the end after tasting, adding just enough to bring the flavors forward.
Shredded cheddar or Monterey Jack cheese: A cup of freshly shredded cheese stirred in at the end melts into the hot soup, adding body and a stretchy, cheesy finish. Cheddar gives a sharp, familiar mac‑and‑cheese vibe, while Monterey Jack melts extra smoothly and keeps the flavor milder and more chile‑forward.
Step‑by‑Step Instructions
I start by browning the meat. In a large, heavy pot or Dutch oven, I heat it over medium‑high heat and add the pound of ground pork sausage or beef, breaking it up with a spatula. I cook it until it’s no longer pink and starting to get some browned, crispy bits—about 6–8 minutes. If there’s an excessive amount of grease, I spoon off most of it, but I leave a thin layer for flavor.
Next, I add the diced onion to the pot with the browned meat and cook it for about 3–4 minutes, stirring occasionally, until it turns translucent and soft. Then I stir in the minced garlic and cook for just 30–60 seconds more, until it smells fragrant; I don’t let it brown or it can turn bitter.
Once the aromatics are softened, I pour in the can of diced tomatoes with green chiles and the can of diced green chiles, including their juices, and stir to combine everything. This is when I sprinkle in the ground cumin, dried oregano, and a pinch of salt and black pepper. I stir well and let the mixture simmer for 2–3 minutes to bloom the spices and marry the flavors.
I pour in the 4 cups of chicken broth and bring the mixture up to a boil over medium‑high heat. When it’s bubbling, I stir in the 2 cups of uncooked elbow macaroni, making sure the pasta is submerged and distributed evenly so it cooks uniformly. I reduce the heat to a gentle simmer, cover the pot partially, and cook for about 10–12 minutes, stirring once or twice, until the pasta is just tender but not mushy.
When the pasta is al dente, I lower the heat to low and stir in the heavy cream or half‑and‑half. I let the sopita simmer gently for another 2–3 minutes—just enough to heat the cream through and slightly thicken the broth, but not boil, which can cause dairy to separate.
Finally, I turn off the heat and add the shredded cheddar or Monterey Jack cheese a handful at a time, stirring until it melts smoothly into the soup. If I want it extra cheesy and thick, I’ll add a bit more cheese. I taste and adjust with more salt and pepper if needed.
At this point, the Chile Verde Sopita should look like a creamy, slightly thick soup with lots of pasta, meat, and flecks of green and red chiles suspended in the cheesy broth, like in your photo. I let it sit for 5 minutes to set up slightly; as it rests, the pasta will absorb a bit more broth and the soup will thicken to that perfect scoopable consistency.