Description
Cozy and satisfying Green Chile Macaroni Soup combining macaroni with roasted green chiles for a delightful meal.
Ingredients
Scale
- ½ pound 85% lean ground beef
- Garlic salt and black pepper (to taste)
- 1½ cups uncooked pasta (elbow, shells, or macaroni)
- ¾ cup hot green chile (roasted and chopped)
- 1 medium tomato (finely diced)
- ½ onion (finely diced)
- 2–3 cloves garlic (minced)
- 1 7.75 oz yellow can El Pato hot tomato sauce
- 2 cups beef stock (or more for a soupier version)
- Muenster cheese (shredded or sliced to taste)
Instructions
- Brown the beef: In a large pot, brown the ground beef over medium heat, seasoning it with garlic salt and black pepper to taste.
- Add pasta and vegetables: Once the beef is cooked, stir in the uncooked pasta, diced tomato, onion, and minced garlic. Let it cook for about 2-3 minutes until the vegetables begin to soften.
- Incorporate sauce and stock: Pour in the El Pato hot tomato sauce and beef stock. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat and let it simmer, stirring occasionally, for about 10-15 minutes or until the pasta is tender.
- Finish with cheese: Just before serving, stir in a generous helping of Muenster cheese until it melts beautifully into the soup.
- Serve: Ladle the soup into bowls and enjoy!
Notes
Best enjoyed hot, topped with extra cheese or fresh herbs. Pairs well with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg