Description
This creamy, comforting Mexican-style soup is packed with pasta, green chiles, and sausage. An easy one-pot meal that’s perfect for busy weeknights.
Ingredients
Main Soup:
1 lb ground pork sausage (or ground beef)
1 small onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chiles
6 oz small pasta (elbows, shells, or ditalini)
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half)
1 cup shredded cheese (cheddar or pepper jack work great)
1/2 teaspoon chili powder (optional)
Salt and black pepper, to taste
Optional Toppings:
Fresh cilantro, chopped
Lime wedges
Extra cheese
Sliced jalapeños or hot sauce
Instructions
Brown the Meat:
In a large pot over medium heat, cook the sausage (or beef) until browned and fully cooked, about 5–7 minutes. Break it up with a wooden spoon as it cooks.
Sauté Veggies:
Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add Chiles:
Stir in the diced green chiles and cook for 1–2 minutes to blend the flavors.
Simmer & Cook Pasta:
Pour in the chicken broth and bring to a light boil. Add the pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
Make It Creamy:
Once the pasta is tender, lower the heat and stir in the cream and shredded cheese. Stir until melted and smooth.
Season & Serve:
Add chili powder (if using), salt, and pepper to taste. Ladle into bowls and garnish with fresh cilantro, lime juice, or jalapeños if desired.
Notes
For a spicier version, add jalapeños or hot sauce.
Swap protein with shredded chicken, black beans, or ground beef.
Add veggies like corn, spinach, or zucchini for a boost.
Store leftovers up to 4 days in the fridge or freeze for later.
Reheat with a splash of broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
