Chile Verde Sopita

Instructions:

1. In a large pot over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces. Drain excess grease if needed.
2. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the diced tomatoes with green chiles, diced green chiles, cumin, oregano, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a gentle boil.
5. Add the uncooked pasta and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
6. Reduce the heat to low and stir in the heavy cream and shredded cheese until melted and creamy.
7. Simmer for an additional 5 minutes, then taste and adjust seasoning as needed before serving.

Variations

• Use chorizo for a bolder, spicier flavor.
• Add diced zucchini or corn for extra texture.
• Swap elbow macaroni for shells or ditalini pasta.
• Stir in a pinch of crushed red pepper flakes for extra heat.

Tips

• Stir the pasta occasionally to prevent sticking while it cooks.
• For a thicker soup, let it rest for a few minutes before serving.
• This sopita thickens as it sits, so add a splash of broth when reheating.
• Finish with fresh cilantro, lime juice, or a spoonful of sour cream for added brightness.