Creamy Green Chile Cheeseburger Macaroni Soup — A Cozy Bowl of Southwestern Comfort!
Warm, hearty, cheesy, and packed with bold flavor, this delicious Green Chile Cheeseburger Macaroni Soup is the ultimate comfort food for chilly evenings!
Made with savory sausage, seasoned ground beef, roasted New Mexico green chile, tender yellow squash, juicy tomatoes, toasted macaroni, and plenty of creamy melted cheese, every spoonful is rich, satisfying, and full of irresistible Southwestern-inspired flavor.
Toasting the macaroni before adding it to the soup gives the pasta a wonderfully nutty depth, while the combination of cheese sauce, American cheese, and Colby Jack creates a smooth, creamy broth that brings everything together beautifully.
Ingredients
– 1 pound sausage
– 1 pound ground beef
– 1 medium onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– Salt and freshly ground black pepper, to taste
– 1 tablespoon chicken bouillon
– 1 can (14.5 ounces) diced tomatoes
– 1 pound roasted New Mexico green chile, diced
– 2 medium yellow squash, cut into bite-sized cubes
– 6 cups chicken broth, or as needed
– 8 ounces elbow macaroni
– 1 tablespoon oil, combined with 1 tablespoon butter
– 1 pouch (4 ounces) cheese sauce
– 3 slices American cheese
– 1 cup shredded Colby Jack cheese
– Chopped fresh cilantro or sliced green onions, for garnish (optional)
Instructions
1. Brown the Meat
Heat a large soup pot over medium heat. Add the sausage and ground beef, breaking the meat apart as it cooks. Cook until fully browned, then drain any excess grease.
2. Sauté the Aromatics
Add the diced onion and minced garlic to the pot. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
3. Season the Base
Stir in the oregano, onion powder, garlic powder, chicken bouillon, salt, and black pepper. Cook for about 1 minute, allowing the seasonings to become fragrant.
4. Add the Vegetables
Stir in the diced tomatoes, roasted green chile, and cubed yellow squash until everything is well combined.
5. Simmer the Soup
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat, cover, and simmer for about 20 minutes, allowing the flavors to blend and the squash to become tender.
6. Toast the Macaroni
While the soup simmers, heat the oil and butter in a skillet over medium heat. Add the macaroni and cook, stirring frequently, until the pasta is lightly golden and toasted. Be careful not to burn it.
7. Cook the Pasta in the Soup
Carefully add the toasted macaroni to the soup. Simmer uncovered for 8–10 minutes, or until the pasta is tender. Stir occasionally to prevent it from sticking.
8. Make It Creamy and Cheesy
Reduce the heat to low. Stir in the cheese sauce, American cheese, and shredded Colby Jack cheese. Continue stirring until all the cheese has melted and the broth becomes rich, smooth, and creamy.
9. Taste and Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh cilantro or sliced green onions.
Serving Suggestion
Serve this cozy soup hot with warm cornbread, crusty bread, or crispy tortilla chips for the perfect comforting meal.
Helpful Tip
The macaroni will continue to absorb liquid as the soup sits. If reheating leftovers, simply add a splash of chicken broth or water to loosen the soup and restore its creamy consistency.
