Green Chile Macaroni Sopita

🌶️🍝 Green Chile Macaroni Sopita

Ingredients (Serves 4–6):

• 2 cups elbow macaroni

• 1 tbsp vegetable oil or butter

• 1/2 onion, finely diced

• 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

• 1/2 tsp cumin

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• Optional: 1/2 cup heavy cream, sour cream, or shredded cheese for a creamy version

• Optional garnish: Cilantro, cotija cheese, or a splash of lime juice

👩‍🍳 Instructions:

1. Cook the Pasta:

   • Boil macaroni in salted water until al dente. Drain and set aside.

2. Sauté the Aromatics:

   • In a large skillet or saucepan, heat oil over medium heat.

   • Add diced onion and cook until soft, about 3–4 minutes.

   • Stir in garlic and cook 30 seconds more.

3. Build the Base:

   • Stir in green chiles, tomato sauce, broth, and spices (cumin, salt, pepper).

   • Bring to a simmer.

4. Add the Pasta:

   • Stir in cooked macaroni.

   • Let it simmer for 5–10 minutes so the pasta absorbs the flavors and sauce thickens slightly.

5. Make It Creamy (Optional):

   • Stir in heavy cream, sour cream, or cheese just before serving for a creamy sopita.

6. Serve:

   • Spoon into bowls and garnish with cilantro, cheese, or a dash of hot sauce.

🔄 Tips & Variations:

• Add ground beef, chorizo, or shredded chicken to make it heartier.

• Use roasted poblano instead of canned green chiles for deeper flavor.

• Substitute shells, ditalini, or fideo pasta if desired.

Want a vegetarian version, slow cooker adaptation, or a version similar to your grandma’s sopita de coditos?