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Green Chile Macaroni Sopita

Green Chile Macaroni Sopita: A Cozy Spicy Comfort Dish

This Green Chile Macaroni Sopita is a quick and customizable dish, perfect for cozying up on fall evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Lean Ground Beef or ground turkey/plant-based option
  • 4 cups Beef Broth or vegetable broth for vegetarian version
For the Pasta
  • 2 cups Uncooked Macaroni any pasta shape
For the Flavor
  • 2 tablespoons Green Chile Paste or milder paste
  • 2 cloves Garlic (minced) fresh or jarred
  • 1 small White Onion (chopped) yellow onion can substitute
  • 1 teaspoon Salt to taste
  • 1 medium Fresh Tomato (diced) or canned tomatoes
  • 1 can El Pato Hot Tomato Sauce any preferred hot sauce
For the Creamy Finish
  • 1 cup Muenster Cheese (shredded or cubed) or cheddar/Monterey Jack

Equipment

  • large skillet

Method
 

How to Make Green Chile Macaroni Sopita
  1. In a large skillet over medium heat, brown the lean ground beef with minced garlic and salt until fully cooked, about 5-7 minutes.
  2. Stir in the uncooked macaroni, green chile paste, diced tomato, and chopped onion, cooking for about 10 minutes.
  3. Pour in the El Pato hot tomato sauce and beef broth. Bring the mixture to a gentle simmer for another 10 minutes.
  4. Ladle the comforting sopita into bowls and generously top with shredded muenster cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Optional: Garnish with fresh cilantro or sliced jalapeños for an extra kick. Adjust seasoning before serving.

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