This New Mexico-style creation brings warm comfort in every spoonful. The combination of green chili, tender macaroni, and rich broth creates a dish that feels like a hug in a bowl.
What makes this sopita special is its balance of smoky heat and hearty satisfaction. The macaroni soaks up the chili-infused broth, delivering layers of flavor that’ll have you reaching for seconds.
Ingredients for Green Chili Macaroni Sopita
Pantry staples and fresh chilis come together for this New Mexico-style comfort bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Dried, cooked al dente |
| Roasted Green Chili Peppers 🌶️ | 2 cups | Diced, mild or hot preference |
| Vegetable Broth 🥫 | 4 cups | Low-sodium preferred for balance |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Tomato Sauce 🍅 | 1 cup | Plain, no added seasonings |
| Ground Cumin 🌿 | 1 tsp | Toasted for earthy aroma |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded sharp cheddar melts best |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded for creamy texture |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the broth |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for sautéing |
| Salt 🧂 | 1 tsp | Adjust to taste after simmering |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
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The green chilis make this dish. Hatch chilis are the gold standard—look for roasted and peeled at Whole Foods or Latin markets. If you’re roasting fresh, char them until blackened for that smoky depth. The cheeses? Sharp cheddar and Monterey Jack melt into a gooey, stretchy perfection. Skip the pre-shredded stuff (it’s coated in anti-caking agents and doesn’t melt as well).
No green chilis? Poblano peppers work in a pinch—roast and peel them first. For extra heat, add a diced jalapeño (seeds removed for milder flavor). The broth can be chicken if you’re not strict vegetarian, but vegetable keeps it meat-free. Heavy cream can be swapped for half-and-half or whole milk (less rich but still creamy).
Leftovers thicken as they sit—add a splash of broth when reheating. Stores 3-4 days in the fridge, freezes for 2 months. Perfect for making ahead (the flavors deepen overnight).
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single pot—macaroni, broth, and those roasted green chilies—then let it simmer while I set the table.
- Smoky Heat: The roasted green chilies and garlic bring this deep, earthy kick that makes every bite feel like a warm hug from the inside out.
- Feeds a Crowd: I make a big batch on Sunday and pack it for lunches all week—honestly, it reheats even better the next day.
- Pantry Hero: Between us, this costs pennies per serving with shelf-stable pasta and broth, plus whatever chilies I have stashed in the freezer.
Step-by-Step Instructions for Green Chili Macaroni Sopita
Here’s how I build this comforting soup layer by layer, just like my abuela taught me.
Step 1: Sauté Aromatics for the Flavor Base
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 whole onion, finely diced, and cook for 4-5 minutes until translucent and soft. This is where the foundation of flavor begins.
Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant. Be careful not to let it brown. Then add the 1 tsp ground cumin and 1 tsp dried oregano, toasting them briefly to release their earthy aromas.
Step 2: Build the Brothy Base with Chili Depth
Add the 2 cups roasted green chili peppers and 1 cup tomato sauce to the pot, stirring to combine. Pour in the 4 cups vegetable broth and bring to a gentle simmer. The green chilis will infuse the broth with that signature New Mexico warmth.
Let this mixture simmer for 10 minutes to meld the flavors. Season with the 1 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning if needed—remember, you can always add more salt later after the soup finishes.
Step 3: Thicken and Add the Macaroni
Sprinkle the 2 tbsp all-purpose flour over the simmering broth and whisk vigorously to avoid lumps. This will create a velvety base that coats the macaroni beautifully. Cook for 2 minutes until the soup thickens slightly.
Add the 8 oz elbow macaroni and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. The pasta will absorb some of the broth, making each bite packed with flavor.
Step 4: Finish with Creamy Cheese Goodness
Reduce heat to low and stir in the 0.5 cup heavy cream. Then add the 1.5 cups cheddar cheese and 1.5 cups monterey jack cheese, a handful at a time, allowing each addition to melt completely before adding more.
Stir until all the cheese is melted and the soup is creamy and smooth. The combination of sharp cheddar and mild Monterey Jack creates that perfect balance of tang and richness that makes this sopita so comforting. Serve immediately while hot and creamy.
Pro Tips For Making Green Chili Macaroni Sopita
- Toast the Macaroni: Lightly toast the elbow macaroni in a dry pan for 2-3 minutes before adding liquid—it deepens the nutty flavor and keeps the pasta from turning mushy in the sopita.
- Char the Chilies: Roast the green chili peppers until blackened in spots, then let them steam in a bowl covered with a towel for 10 minutes; peeling them after charring removes bitterness and amps up the smoky taste.
- Salt the Broth: Use well-salted vegetable broth or the dish will taste flat; I learned this the hard way after serving bland sopita to skeptical guests.
- Sauté Aromatics Slow: Cook the onion and garlic on medium-low until translucent, about 5-6 minutes—rushing this step leaves a raw, harsh bite in the finished soup.
Storing and Reheating This green chili macaroni sopita
Refrigerator Storage
Let your sopita cool to room temperature within 2 hours before transferring to airtight containers. I use glass Pyrex for easy reheating. It stays fresh at 40°F or below for up to 3-4 days, and the flavors actually deepen overnight. ❄️
Freezer Storage
This soup freezes beautifully for up to 2 months without losing texture. Portion into quart-sized freezer bags, leaving 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn, and label with the date.
For best results, freeze without the macaroni and add freshly cooked pasta when reheating to avoid mushiness.
Stovetop Reheating
My preferred method for even heating. Pour the soup into a saucepan, add ¼ cup vegetable broth to loosen, and warm over medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. 🔥
Microwave Reheating
For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of broth if it looks too thick.
Nutrition Facts
Frequently Asked Questions
Can I use canned green chilis instead of fresh?
Yes! Use 2 (4 oz) cans of diced green chilis, drained. They work well, though fresh roasted chilis add more depth. Look for mild or hot varieties based on your preference.
How do I make this soup gluten-free?
Swap the elbow macaroni for gluten-free pasta and replace all-purpose flour with cornstarch or gluten-free flour blend. The texture will be just as creamy!
Why did my soup turn out too thick?
This happens if the pasta absorbs too much broth. Stir in ½-1 cup of warm vegetable broth to thin it out. Next time, cook pasta separately and add just before serving.
Can I add meat to this recipe?
Brown ½ lb ground turkey or shredded chicken with the onions for extra protein. This keeps it hearty while maintaining the dish’s cozy character.
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