Description
A warming and hearty soup featuring robust beef, roasted green chiles, and a creamy Velveeta cheese sauce, perfect for cozy dinners.
Ingredients
Scale
- 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
Instructions
- Sauté the meat: Begin by heating a large pot or Dutch oven over medium-high heat. Add the olive oil and butter. Once melted, introduce the ground beef and beef sausage, using a wooden spoon to break it apart. Cook until it’s browned and slightly crispy, about 5–7 minutes. Drain any excess grease if necessary.
- Add aromatics: Toss in the finely diced onion and stir, cooking for another 5–7 minutes until it becomes soft and translucent. Add the minced garlic, oregano, onion powder, and garlic powder. Sauté for about 1 minute, allowing the fragrant oils to fill the air.
- Incorporate vegetables: Pour in the can of diced tomatoes (juices included) and the roasted green chiles, stirring well. Scrape the bottom of the pot to lift those delicious bits, maximizing flavor.
- Simmer the broth: Add the chicken broth and chicken bouillon powder, bringing the mixture to a lively boil. Reduce the heat to low, cover, and let it simmer for 15 minutes.
- Finish with vegetables and cheese: Stir in the cubed yellow squash, continuing to simmer for another 10–15 minutes or until everything is tender. Then, add the elbow macaroni, allowing it to gently simmer for 8–10 minutes, stirring occasionally until just tender. Finally, mix in the Velveeta cheese sauce, stirring until it fully melts, creating a creamy, smooth texture. Taste and adjust the seasoning if necessary.
Notes
For a lighter version, substitute ground turkey for the beef. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg