Instructions:
Cook the beef and aromatics:
Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain excess fat if needed.
Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
Add seasonings, chiles, and tomatoes:
Stir in the diced green chiles, diced tomatoes, cumin, and chili powder. Cook for 2-3 minutes to let the flavors meld.
Cook the pasta:
Add the elbow macaroni, broth, and water to the pot, stirring to combine. Bring to a boil, then reduce to a simmer.
Cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, leaving a slightly soupy consistency.
Season and serve:
Season with salt and pepper to taste. Remove from heat and let the sopita sit for 2-3 minutes to thicken slightly.
Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
For a spicier version, add a diced jalapeño along with the green chiles.
If fresh green chiles aren’t available, canned green chiles work well as a substitute.
Enjoy your Green Chile Macaroni Sopita!