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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
Cook Time 25 minutes
Total Time 35 minutes
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.