There’s something about a big pot of Chile Verde Sopita simmering on the stove that just feels like home. The smell of green chile, tomatoes, and browned meat fills the kitchen, the pasta softens in the broth, and suddenly everyone starts wandering in asking when dinner will be ready.

This is one of those recipes I make when I want something comforting but don’t want to spend all night cooking. It’s a simple one-pot green chile sopita loaded with elbow macaroni, crumbled ground meat, diced tomatoes, and plenty of roasted green chile. The broth turns a warm reddish-orange color and gets that perfect balance of mild heat and savory flavor.

If you’ve never tried Chile Verde Sopita before, think of it as a Mexican-inspired macaroni soup. It’s heartier than regular chicken noodle, a little spicier, and way more interesting. The green chile gives it that signature New Mexican (or Southwestern) taste that makes you go back for a second bowl without even thinking about it.

I usually make this on busy weeknights when the fridge is looking a little empty and I need something that feeds the whole family without a long grocery list. Ground beef (or a mix of beef and sausage if I’m feeling fancy), a couple cans of green chiles, diced tomatoes, onion, garlic, and a box of elbow macaroni are pretty much all you need. Everything cooks together in one pot, so cleanup is easy too.

The best part? You can adjust the heat level however you like. Use mild Hatch green chiles if you’re cooking for kids or spice-sensitive eaters. Grab the hot ones if you want a little more kick. Either way, the pasta soaks up the broth and the meat stays tender. It’s the kind of meal that tastes even better the next day, if there’s any left.

I love serving this with a sprinkle of shredded cheese, a few cilantro leaves, and warm tortillas on the side. Some people like a squeeze of lime. Others just dig in with a big spoon and call it good. There’s no wrong way to eat it.

What I really appreciate about this green chile sopita is how forgiving it is. Forgot to buy fresh onion? Use onion powder. Only have chicken broth instead of beef? It still works. Want to stretch it further? Throw in a diced potato or a handful of frozen corn. It’s the kind of recipe that adapts to whatever you have on hand and still turns out delicious.

On cold evenings or rainy days, this pot of Chile Verde Sopita is pure comfort. The steam rising from the pot, the way the pasta gets perfectly soft without turning mushy, the little bits of green chile and tomato in every spoonful… it’s simple food done right.

I’ve made this more times than I can count, and it never gets old. Sometimes I brown the meat extra well for deeper flavor. Sometimes I toast the dry pasta in a little oil first so it gets a slight nutty taste. Both ways are good. The important thing is that it comes together quickly and makes the whole house smell amazing.

If you’re looking for an easy weeknight dinner that feels special without requiring fancy ingredients or complicated steps, this Chile Verde Sopita is it. One pot, about 30 minutes, and you’ve got a warm, satisfying meal that everyone will ask for again.

Grab a big pot, brown that meat, and let’s get cooking. Your future self (and anyone else in the house) will thank you.

Chile Verde Sopita (Green Chile Macaroni Soup)

A cozy one-pot Chile Verde Sopita made with ground beef, elbow macaroni, diced tomatoes, and Hatch green chiles in a savory broth. Ready in about 30 minutes and perfect for weeknight comfort food.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 se

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef (or ½ lb ground beef + ½ lb hot sausage)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1½ cups uncooked elbow macaroni
• 1 can (14oz) diced tomatoes (with juices)
• 1 cup diced Hatch green chiles (or two 4-oz cans)
• 4 cups chicken broth (or beef broth)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp oil or butter (optional, for toasting pasta)

Method

 

1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef (and sausage if using) and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
2. Add the diced onion and minced garlic. Cook for 2–3 minutes until the onion softens and becomes fragrant.
3. (Optional) Push the meat to the side, add a little oil or butter, and toast the dry elbow macaroni for 1–2 minutes until lightly golden.
4. Stir in the diced tomatoes, green chiles, cumin, oregano, salt, and pepper.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to a gentle simmer, cover, and cook for 12–15 minutes, or until the pasta is tender. Stir occasionally.
7. Taste and adjust seasoning. Add a splash more broth if you prefer it soupier.
8. Ladle into bowls and serve hot. Optional toppings: shredded cheese, cilantro, or a squeeze of lime.

Notes

Use mild or hot green chiles depending on your preferred heat level.
Leftovers keep well in the fridge for 3–4 days and taste even better the next day.
For a cheesy version, stir in a handful of shredded cheese or a few cubes of Velveeta at the end.