Description
Warm, comforting, and ready in under 30 minutes, this Green Chile Macaroni Sopita is the one-pot wonder that’ll make you look like a kitchen genius on even your busiest nights.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 medium carrot, diced (about ½ cup)
- 1 stalk celery, diced (about ½ cup)
- 4 oz canned diced green chiles (mild or hot)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 6 cups chicken broth
- 2 cups elbow macaroni
- 1 tablespoon tomato paste
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro for garnish
- 1 lime, cut into wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add carrot and celery and cook for 3-4 minutes until slightly softened.
- Stir in green chiles, cumin, and oregano. Cook for 1 minute to bloom the spices.
- Pour in chicken broth and add tomato paste, stirring to incorporate. Bring to a boil.
- Season broth with salt and pepper to taste.
- Add macaroni and reduce heat to maintain a gentle simmer. Cook for 7-9 minutes until pasta is al dente.
- Remove from heat and adjust consistency with more broth if needed.
- Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.