Name: Green Chile Beef Soup with Cheese
Ingredients: 1 pound ground beef – Provides a rich, meaty foundation for the soup. An 80/20 blend works especially well, as the extra fat contributes to a fuller flavor.; 1 pound beef sausage – Adds a deeper, slightly spiced flavor and a different texture than ground beef alone. If you can’t find beef sausage, a smoked sausage or chorizo can work as a substitute, though it will slightly change the flavor profile.; 1 medium onion, finely diced – Builds a savory aromatic base as it softens and caramelizes slightly.; 3 cloves garlic, minced – Adds pungent depth that complements the smokiness of the chiles.; 1 teaspoon dried oregano – Contributes an earthy, slightly floral note common in Southwestern cooking.; 1 teaspoon onion powder and 1 teaspoon garlic powder – Reinforce the fresh onion and garlic flavors throughout the broth.; 1 tablespoon chicken bouillon powder – Deepens the overall savoriness of the broth, adding a concentrated umami boost.; 1 can (14.5 oz) diced tomatoes, undrained – Adds acidity and brightness that balances the richness of the beef and cheese.; 1 pound roasted green chiles, diced – The defining ingredient of this recipe. Roasted green chiles bring smoky depth and mild-to-moderate heat, depending on the variety used.; 2 medium yellow squash, cut into bite-sized cubes – Adds a tender, slightly sweet vegetable component that soaks up the flavorful broth.; 6 cups chicken broth – Forms the liquid base of the soup. Using a good-quality broth makes a noticeable difference in the final flavor.; 8 ounces elbow macaroni – Adds heartiness and texture, transforming this from a simple soup into a filling, stick-to-your-ribs meal.; 1 tablespoon olive oil and 1 tablespoon butter – Used to brown the meat and build a flavorful fond at the bottom of the pot.; 4 ounces Velveeta cheese sauce – Melts smoothly into the broth, creating the soup’s signature creamy, cheesy texture without the graininess that can occur with shredded cheese.

Ingredients

Scale

Let’s break down each ingredient and why it plays an important role in this recipe.

The Protein Base

1 pound ground beef – Provides a rich, meaty foundation for the soup. An 80/20 blend works especially well, as the extra fat contributes to a fuller flavor.
1 pound beef sausage – Adds a deeper, slightly spiced flavor and a different texture than ground beef alone. If you can’t find beef sausage, a smoked sausage or chorizo can work as a substitute, though it will slightly change the flavor profile.

Aromatics and Seasonings

1 medium onion, finely diced – Builds a savory aromatic base as it softens and caramelizes slightly.
3 cloves garlic, minced – Adds pungent depth that complements the smokiness of the chiles.
1 teaspoon dried oregano – Contributes an earthy, slightly floral note common in Southwestern cooking.
1 teaspoon onion powder and 1 teaspoon garlic powder – Reinforce the fresh onion and garlic flavors throughout the broth.
1 tablespoon chicken bouillon powder – Deepens the overall savoriness of the broth, adding a concentrated umami boost.

The Vegetables and Chiles

1 can (14.5 oz) diced tomatoes, undrained – Adds acidity and brightness that balances the richness of the beef and cheese.
1 pound roasted green chiles, diced – The defining ingredient of this recipe. Roasted green chiles bring smoky depth and mild-to-moderate heat, depending on the variety used.
2 medium yellow squash, cut into bite-sized cubes – Adds a tender, slightly sweet vegetable component that soaks up the flavorful broth.

The Broth and Pasta

6 cups chicken broth – Forms the liquid base of the soup. Using a good-quality broth makes a noticeable difference in the final flavor.
8 ounces elbow macaroni – Adds heartiness and texture, transforming this from a simple soup into a filling, stick-to-your-ribs meal.

The Creamy Finish

1 tablespoon olive oil and 1 tablespoon butter – Used to brown the meat and build a flavorful fond at the bottom of the pot.
4 ounces Velveeta cheese sauce – Melts smoothly into the broth, creating the soup’s signature creamy, cheesy texture without the graininess that can occur with shredded cheese.

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Instructions

Step 1: Brown the Meat

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and butter, letting the butter melt completely. Add the ground beef and beef sausage, breaking the meat apart with a wooden spoon as it cooks. Continue cooking until the meat is fully browned and slightly crispy in places — this browning step builds essential flavor for the entire soup. Drain any excess grease if needed.

Step 2: Soften the Aromatics

Add the diced onion to the pot and cook for 5–7 minutes, stirring occasionally, until it becomes soft and translucent. This slow cooking process helps develop a deeper, sweeter onion flavor that forms the backbone of the soup’s aromatic base.

Step 3: Bloom the Seasonings

Stir in the minced garlic, dried oregano, onion powder, and garlic powder. Cook for about 1 minute, stirring constantly, until fragrant. This brief cooking time — often called “blooming” — helps release the full flavor of the dried spices before the liquid is added.

Step 4: Add Tomatoes and Chiles

Pour in the diced tomatoes with their juices, along with the roasted green chiles. Stir well, using your spoon to scrape up any browned bits from the bottom of the pot — this fond is packed with flavor and will dissolve into the soup as you stir.

Step 5: Build the Broth

Add the chicken broth and bouillon powder, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld together.

Step 6: Add the Squash

Stir in the cubed yellow squash. Continue simmering, covered, for another 10–15 minutes, or until the squash is tender but not mushy.

Step 7: Cook the Pasta

Stir in the elbow macaroni directly into the simmering soup. Cook at a gentle simmer for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is just tender.

Step 8: Melt in the Cheese

Add the Velveeta cheese sauce to the pot, stirring until it’s fully melted and evenly incorporated into the broth. The soup should take on a creamy, slightly thickened consistency. Taste and adjust the seasoning as needed before serving.

Step 9: Serve Hot

Ladle the soup into bowls and serve immediately while hot, when the cheese is at its creamiest and the pasta is perfectly tender.