Green Chile Macaroni Sopita
Comfort food meets bold Southwestern flavor in this hearty Green Chile Macaroni Sopita. This dish brings together the soul-warming qualities of a classic sopita with the spicy, smoky heat of roasted green chile.
Simmered with savory ground beef, El Pato tomato sauce, and creamy Muenster cheese, it’s a nostalgic one-pot meal that’s both soothing and deeply flavorful.
Every spoonful is rich with warmth, spice, and a touch of home-cooked tradition—perfect for cozy nights or casual family dinners.
Why People Will Love This Green Chile Macaroni Sopita:
Fusion of Comfort and Heat: It combines the nostalgic comfort of sopita (Mexican-style pasta soup) with the bold, earthy heat of roasted green chile, creating a deeply satisfying balance of flavors.
Rich One-Pot Meal: Everything cooks in a single pot—from browning the beef to simmering the pasta and broth—making it both flavorful and easy to prepare and clean up.
Depth from Simple Ingredients: With humble staples like El Pato sauce, beef stock, and sautéed aromatics (onion, garlic, tomato), it builds layers of flavor without complexity.
Cheesy Finish That Melts into the Broth: Muenster cheese melts smoothly into the hot sopita, adding creamy richness and mellowing the chile heat just enough for wide appeal.
Highly Customizable: This dish is adaptable—make it more soupy or stew-like, adjust the spice level, or even swap cheeses—so every home cook can make it their own family favorite.
Key Ingredients:
Green Chile: The heart of this dish—roasted hot green chile adds a smoky heat and vegetal depth that defines the sopita’s bold Southwestern character.
Ground Beef (85% Lean): Offers a savory, meaty base with just enough fat to create flavor without overwhelming richness—perfect for binding the broth and pasta together.
El Pato Hot Tomato Sauce (Yellow Can): A pantry staple that delivers intense tomato flavor with a spicy punch, infusing the dish with bold umami and Mexican-style heat.
Uncooked Pasta: The pasta simmers directly in the broth, absorbing the seasoned liquid for maximum flavor in every bite and thickening the sopita naturally.
Muenster Cheese: This mild, creamy cheese melts luxuriously into the hot broth, adding richness and balancing the chile’s heat with a smooth, mellow finish.
Expert Tips:
Roast and Peel Fresh Chiles for Depth: If time allows, roast your own Hatch or Anaheim green chiles over an open flame, peel off the charred skin, and dice. This step adds a smoky complexity and freshness that canned chiles can’t replicate.
Use Muenster Cheese at the Right Time: Stir in the Muenster cheese at the very end, off the heat. This prevents curdling and ensures it melts smoothly into the broth for a velvety, luxurious texture.
Layer Your Aromatics: Sauté the onions and garlic first until golden before adding the tomato—this unlocks a sweetness and umami depth that forms the flavor foundation of the broth.
Control the Heat with El Pato Sauce: The yellow can of El Pato brings serious spice. If cooking for a sensitive palate, start with half the can and adjust to taste once the broth simmers.
Broth Matters—Use Homemade if Possible: If you have homemade beef or chicken broth on hand, use it. It gives a rounder, more soulful flavor than store-bought and complements the chile and tomato beautifully.
Green Chile Macaroni Sopita
Ingredients:
1/2 pound of 85% lean ground beef,
garlic
salt
1 and 1/2 cups uncooked pasta
3/4 cup hot green chile
finely diced tomato
onion
garlic
one yellow can of El Pato (hot tomato sauce)
2 cups of beef stock
optional: broth
Muenster cheese
Instructions:
I browned 1/2 pound of 85% lean ground beef, garlic salt and pepper.
Add 1 and 1/2 cups uncooked pasta, 3/4 cup hot green chile and finely diced tomato, onion and garlic.
Fry/sauté these until the onion is translucent,
Add one yellow can of El Pato and about 2 cups of beef stock.
Cook at low boil for 8-10 minutes,
Add more broth for soupy style if desired.
Add Muenster cheese.
Enjoy!
Important Notes When Making Green Chile Macaroni Sopita:
Balancing Broth Thickness: This dish can be served either soupy or thick like a pasta stew. If you prefer it brothy, add extra beef stock or water near the end of cooking. For a thicker consistency, let the pasta absorb the liquid fully without additional broth.
Choose the Right Pasta Shape: Small pasta shapes like elbow macaroni, shells, or ditalini work best. They cook quickly and trap bits of beef and chile in their curves, giving more flavor in every bite.
Flavor Intensifies as It Sits: The sopita becomes even more flavorful after resting for 10–15 minutes. The pasta continues to soak up the sauce, and the chiles meld with the tomato and beef base.
El Pato Sauce Packs Heat: The yellow can of El Pato hot tomato sauce is spicy. Taste it before adding, and if you’re sensitive to heat, consider substituting part of it with regular tomato sauce or diluting it slightly with broth.
Cheese as a Finishing Element: Muenster cheese not only adds creaminess but also mellows out the heat. Don’t skip this step—it rounds out the dish and gives it that comforting, sopita-style finish. Grate it fresh if possible for best melt quality.
How To Enjoy Green Chile Macaroni Sopita After Cooking:
Let It Rest Briefly Before Serving
Allow the sopita to sit for 5–10 minutes off the heat. This short rest helps the pasta absorb more of the broth and melds the flavors—especially the heat from the green chile and the richness from the cheese.
Add a Final Cheese Touch
Just before serving, sprinkle extra shredded Muenster cheese (or your favorite melty cheese) over each bowl. Let it melt gently into the hot sopita, creating pockets of gooey richness.
Garnish for Contrast
Add a handful of chopped fresh cilantro or green onions for a fresh, herbal contrast to the warm, spicy flavors.
A squeeze of lime brings brightness and balances the richness of the beef and cheese.
Pair with Crunchy Sides
Serve with warm corn tortillas, tortilla chips, or even a slice of crusty bread to scoop or dip.
For a heartier meal, pair it with a side of Mexican rice or a small avocado salad.
Adjust Heat to Taste
Offer hot sauce, extra green chile, or pickled jalapeños on the side for spice lovers.
For a milder version, top with a dollop of sour cream to mellow the heat.
How to Enjoy Leftovers
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the texture.
The sopita will be thicker the next day—perfect for turning into taco filling or a warm pasta bowl with melted cheese.
Nutrition Information:
Per serving (based on approximately 1 cup of Green Chile Macaroni Sopita, assuming it serves 4–5):
Calories: 320 kcal | Total Fat: 16.2 g | Saturated Fat: 6.1 g | Monounsaturated Fat: 5.3 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 47 mg | Sodium: 620–780 mg (depending on broth and cheese) | Total Carbohydrates: 28.5 g | Dietary Fiber: 2.7 g | Sugars: 3.2 g | Protein: 17.6 g
Frequently Asked Questions:
Can I use a different type of cheese if I don’t have Muenster?
Yes! While Muenster melts beautifully and has a mild flavor, you can substitute with Monterey Jack, mozzarella, cheddar, or even queso Oaxaca for a more authentic twist. Just choose a cheese that melts well.
How spicy is this dish with El Pato and hot green chile?
This dish has a medium to high heat level, depending on your tolerance. If you’re sensitive to spice, consider using mild green chiles or half a can of El Pato tomato sauce to tone it down.
Can I make this dish vegetarian?
Absolutely. Skip the ground beef and use vegetable broth instead of beef stock. You can add sautéed mushrooms, zucchini, or black beans for texture and protein.
What pasta shape works best for this recipe?
Short pasta types like elbow macaroni, shells, or ditalini work best. They cook quickly and hold the sauce well, making each bite flavorful and cohesive.
Can I prepare this dish ahead of time?
Yes, but for best results, undercook the pasta slightly if reheating later to avoid it becoming mushy. Reheat gently on the stovetop, adding a splash of broth to restore its soupy texture.
What’s the best way to develop deep flavor in the meat before adding other ingredients?
Brown the ground beef thoroughly until it forms a deep golden crust. Don’t stir too often—let it sear. Also, sauté the garlic and onions until aromatic before adding liquids to build a rich, savory base.
Should I cook the pasta separately before adding it to the pot?
No. The pasta is cooked directly in the simmering broth and tomato-chile sauce. This helps it absorb flavor and thicken the dish naturally as the starch is released.
Can I use canned green chiles instead of fresh roasted ones?
Yes, canned diced green chiles are a convenient substitute, especially if you’re short on time. However, roasting your own gives the dish a more authentic, smoky depth.
How do I prevent the pasta from becoming mushy?
Keep the heat at a low boil and stir occasionally. Start checking the pasta around 8 minutes and stop cooking when it’s just al dente, as it will continue to soften slightly in the hot broth.
Is it okay to make this dish in advance and reheat it?
Yes, but the pasta may absorb more liquid over time. When reheating, add a splash of beef stock or water to bring back its original soupy consistency. Heat gently to prevent overcooking the pasta.