Name: Green Chile Beef Soup with Cheese
Ingredients: 1 pound ground beef; 1 pound beef sausage; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 tablespoon chicken bouillon powder; 1 can (14.5 oz) diced tomatoes, undrained; 1 pound roasted green chiles, diced; 2 medium yellow squash, cut into bite-sized cubes; 6 cups chicken broth; 8 ounces elbow macaroni; 1 tablespoon olive oil; 1 tablespoon butter; 4 ounces Velveeta cheese sauce; Ground beef forms the hearty, savory base of the soup, providing rich, meaty flavor throughout.; Beef sausage adds extra depth, richness, and a slightly different texture compared to plain ground beef, contributing bold, well-seasoned flavor.; Onion and garlic build a savory aromatic base that’s essential to the overall depth of the soup.; Dried oregano, onion powder, and garlic powder season the meat mixture with warm, well-rounded flavor.; Chicken bouillon powder reinforces the savory depth of the broth, adding an extra boost of concentrated flavor.; Diced tomatoes (with juices) add brightness and a touch of acidity that balances the richness of the meat and cheese.; Roasted green chiles are the star ingredient, delivering that unmistakable smoky, slightly spicy Southwestern flavor that defines this soup.; Yellow squash adds a tender, slightly sweet vegetable element that lightens up the heartiness of the meat and cheese.; Chicken broth forms the flavorful liquid base that everything simmers in.; Elbow macaroni provides the hearty, satisfying pasta element that makes this soup feel like a complete, filling meal.; Olive oil and butter are used together to brown the meat, with butter contributing rich flavor and oil helping prevent burning at higher heat.; Velveeta cheese sauce melts seamlessly into the broth at the end, creating that irresistibly creamy, cheesy finish that ties the whole dish together.

Ingredients

Scale

This recipe uses a hearty combination of two meats, smoky green chiles, vegetables, pasta, and a creamy cheese finish. Here’s what you’ll need:

1 pound ground beef
1 pound beef sausage
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chicken bouillon powder
1 can (14.5 oz) diced tomatoes, undrained
1 pound roasted green chiles, diced
2 medium yellow squash, cut into bite-sized cubes
6 cups chicken broth
8 ounces elbow macaroni
1 tablespoon olive oil
1 tablespoon butter
4 ounces Velveeta cheese sauce

Understanding Each Ingredient’s Role

Ground beef forms the hearty, savory base of the soup, providing rich, meaty flavor throughout.
Beef sausage adds extra depth, richness, and a slightly different texture compared to plain ground beef, contributing bold, well-seasoned flavor.
Onion and garlic build a savory aromatic base that’s essential to the overall depth of the soup.
Dried oregano, onion powder, and garlic powder season the meat mixture with warm, well-rounded flavor.
Chicken bouillon powder reinforces the savory depth of the broth, adding an extra boost of concentrated flavor.
Diced tomatoes (with juices) add brightness and a touch of acidity that balances the richness of the meat and cheese.
Roasted green chiles are the star ingredient, delivering that unmistakable smoky, slightly spicy Southwestern flavor that defines this soup.
Yellow squash adds a tender, slightly sweet vegetable element that lightens up the heartiness of the meat and cheese.
Chicken broth forms the flavorful liquid base that everything simmers in.
Elbow macaroni provides the hearty, satisfying pasta element that makes this soup feel like a complete, filling meal.
Olive oil and butter are used together to brown the meat, with butter contributing rich flavor and oil helping prevent burning at higher heat.
Velveeta cheese sauce melts seamlessly into the broth at the end, creating that irresistibly creamy, cheesy finish that ties the whole dish together.

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Instructions

This recipe comes together in a single pot, making it both easy to prepare and easy to clean up afterward.

Step 1: Heat the Pot

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and butter, allowing them to melt together.

Step 2: Brown the Meat

Add the ground beef and beef sausage to the pot. Cook, breaking the meat apart with a spoon or spatula, until fully browned and slightly crispy in spots. If there’s excess grease in the pot once the meat is cooked, drain it off before continuing.

Step 3: Cook the Onion

Add the diced onion to the pot and cook for 5 to 7 minutes, until soft and translucent.

Step 4: Add the Seasonings

Stir in the minced garlic, dried oregano, onion powder, and garlic powder. Cook for about 1 minute, just until fragrant, being careful not to let the garlic burn.

Step 5: Add the Tomatoes and Chiles

Pour in the diced tomatoes (with their juices) and the roasted green chiles. Stir well, scraping the bottom of the pot to release any flavorful browned bits left behind from the meat.

Step 6: Add the Broth

Add the chicken broth and chicken bouillon powder to the pot. Bring the mixture to a boil, then reduce the heat to low.

Step 7: Simmer

Cover the pot and simmer for 15 minutes, allowing the flavors to meld together.

Step 8: Add the Squash

Add the yellow squash to the pot. Continue simmering, covered, for 10 to 15 minutes, until the squash is tender.

Step 9: Cook the Pasta

Stir in the elbow macaroni and cook at a gentle simmer for 8 to 10 minutes, stirring occasionally, until the pasta is just tender.

Step 10: Melt in the Cheese

Add the Velveeta cheese sauce to the pot and stir until fully melted and creamy, incorporating it evenly throughout the soup.

Step 11: Taste and Adjust

Taste the soup and adjust the seasoning as needed before serving.

Step 12: Serve

Serve the soup hot, straight from the pot, for the best texture and flavor.