ingredients:
1 lb. sausage
1 lb. ground beef
1 medium onion, diced
3 cloves garlic, minced
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
Salt and pepper, to taste
1 tbsp chicken bouillon
1 can (14.5 oz) diced tomatoes
1 lb. roasted, diced New Mexico green chile
2 yellow squash, cubed
Approximately 6 cups chicken broth
1/2 bag (about 8 oz) macaroni
1 tbsp oil and butter combination for toasting macaroni
1 pouch (4 oz) Velveeta cheese sauce
3 slices American cheese
1 cup shredded Colby/Jack cheese
Instructions:
Brown the Meat:
In a large soup pot, cook the sausage and ground beef over medium heat until browned. Drain any excess fat.
Add the diced onion and minced garlic to the pot, cooking until the onion becomes translucent.
Season the meat mixture with oregano, onion powder, garlic powder, salt, pepper, and chicken
bouillon. Stir well to combine.
Add Vegetables and Broth:
Stir in the diced tomatoes, roasted green chile, and cubed yellow squash.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let the soup simmer for about 20 minutes.
Toast the Macaroni:
bouillon. Stir well to combine.
Add Vegetables and Broth:
Stir in the diced tomatoes, roasted green chile, and cubed yellow squash.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let the soup simmer for about 20 minutes.
Toast the Macaroni:
Ladle the soup into bowls and serve hot. Enjoy your comforting Sopita de Chile Verde con Queso!
This hearty and cheesy soup is perfect for chilly days and is sure to warm you up with its rich flavors and comforting textures.