Green Chile Macaroni Sopita

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Green Chile Macaroni Sopita is a cozy, comforting Mexican-style pasta dish that’s quick, easy, and full of flavor. It’s often made with elbow macaroni simmered in a savory tomato and green chile broth, creating a perfect blend of creamy, spicy, and comforting textures. Here’s a simple and delicious version:

🌶️ Green Chile Macaroni Sopita

Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total: 30 mins

🧂 Ingredients:

  • 2 tablespoons oil (vegetable or olive)

  • 1 cup elbow macaroni (uncooked)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 (4 oz) can diced green chiles (mild or hot)

  • 1 (8 oz) can tomato sauce

  • 2 ½ cups chicken or vegetable broth

  • ½ teaspoon cumin

  • Salt and pepper to taste

  • Optional: ¼ teaspoon chili powder or smoked paprika

  • Optional: shredded cheese or crema for topping

🍲 Instructions:

  1. Toast the Pasta:

    • In a medium pot, heat oil over medium heat.

    • Add the dry macaroni and toast it until lightly golden, about 3–5 minutes, stirring frequently.

  2. Sauté Aromatics:

    • Add chopped onion and cook until translucent, about 3 minutes.

    • Stir in the garlic and cook another 30 seconds until fragrant.

  3. Add Sauce & Broth:

    • Stir in green chiles, tomato sauce, broth, cumin, and any optional spices.

    • Season with salt and pepper to taste.

  4. Simmer:

    • Bring to a gentle boil, then reduce heat to low.

    • Cover and simmer for 10–12 minutes, or until the pasta is tender and the broth has slightly thickened.

  5. Serve:

    • Ladle into bowls and top with shredded cheese, a dollop of crema, or chopped cilantro if desired.

🍴 Tips & Variations:

  • Creamy twist: Stir in a splash of cream or a handful of cheese at the end.

  • Protein boost: Add cooked ground beef, shredded chicken, or pinto beans.

  • Heat level: Use hot green chiles or add a pinch of crushed red pepper for a spicier kick.

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