Ingredients
Here is everything you need to make this recipe.
For the soup:
- 1/2 pound spicy hot sausage
- 1/2 pound ground beef
- 1 to 1 1/2 cups roasted Hatch green chile, chopped and adjusted to taste
- 1 cup diced tomatoes
- 1/2 cup minced onion
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 cups chicken stock
For the pasta:
- 1 cup dry macaroni
- 1 tablespoon butter
- 1 tablespoon oil
For the cheese:
- 1 cup Velveeta or Muenster cheese, cubed
Instructions
Heat a large pot or Dutch oven over medium heat. Add the spicy hot sausage and ground beef. Cook until both meats are fully browned, breaking them apart with a spoon or spatula as they cook.
If there is a large amount of grease, carefully drain some of it before continuing. Leave a little behind, since it carries flavor.
Stir the roasted Hatch green chile, diced tomatoes, minced onion, and garlic into the browned meat. Season with salt and pepper to taste.
Cook for about 3 to 4 minutes, stirring occasionally, until the onion begins to soften and the garlic and green chile become fragrant. This step builds the flavor base for the entire soup.
While the meat mixture cooks, heat a separate skillet over medium heat. Add the butter and oil. Once the butter has melted, add the dry macaroni.
Stir frequently and toast the pasta until it is lightly golden brown and smells nutty. Keep a close eye on it, because macaroni can go from golden to burnt quickly. Toasting is what gives a sopita its signature flavor, so do not skip it.
Carefully add the toasted macaroni to the pot with the meat and green chile mixture. Stir so the pasta is evenly distributed.
Pour in the chicken stock and stir well. Increase the heat slightly and bring the mixture to a gentle boil. Once it boils, reduce the heat to low.
Let the sopita simmer uncovered for about 10 to 12 minutes. Stir occasionally so the macaroni does not stick to the bottom of the pot and everything cooks evenly. Continue until the macaroni is tender and the soup has a rich, flavorful consistency.
Add the cubed Velveeta or Muenster to the pot. Cover and let it sit for 2 to 3 minutes so the cheese softens. Remove the lid and gently stir until the cheese is completely melted and the broth is creamy and smooth.
Taste and adjust the salt and pepper if needed. Serve immediately while hot and creamy. The finished sopita should be hearty and comforting, with tender pasta, savory meat, roasted green chile, and plenty of melted cheese throughout.