Chile Verde Sopita Directions:
-
In a large pot or Dutch oven over medium-high heat, cook the turkey chorizo and lean ground beef until browned and crumbly. Season lightly with salt and pepper.
-
Stir in Hatch green chiles, diced tomatoes, onion, and garlic. Cook 3–4 minutes until onions soften.
-
Push the mixture to one side. Add olive oil and toast the macaroni until lightly golden.
-
Pour in the chicken stock. Bring to a boil, then reduce heat and simmer 10 minutes until pasta is tender.
-
Remove from heat, stir in Velveeta Light chunks, and cover for 2 minutes until cheese melts into the broth.
-
Serve hot with a sprinkle of fresh cilantro or lime if desired.
WW Points Calculation
-
Jennie-O Lean Turkey Chorizo (½ lb): 10.00
-
Laura’s Lean Ground Beef 96% (½ lb): 6.00
-
Hatch Green Chile (2 cups): 0.00
-
Hunt’s No Salt Added Diced Tomatoes (1 cup): 0.00
-
Onion & Garlic: 0.00
-
Olive Oil (1 tsp): 1.00
-
Barilla Whole Grain Elbows (1 cup dry): 8.00
-
Swanson Fat-Free Chicken Stock (4 cups): 0.00
-
Velveeta Light Cheese (2 oz): 4.00
Points Information:
Total Points: 29.00
Servings: 6
Points per serving: 4.83
Nutrition Information
Calories: 245
Fat: 9g
Protein: 22g
Carbohydrates: 18g
Sugar: 3g
Sodium: 620mg
I'm waiting for your comments! Enjoy!
