Description
A warm and hearty green chile soup, rich in flavor and comfort, perfect for chilly nights.
Ingredients
Scale
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chiles (10 oz)
- 1 can diced green chiles (7 oz)
- 4 cups chicken broth
- 2 cups uncooked elbow macaroni or small pasta
- 1 cup heavy cream or half and half
- 1 teaspoon cumin
- ½ teaspoon oregano
- Salt and black pepper, to taste
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions
- Heat a large pot over medium heat. Add the sausage or ground beef and cook until fully browned, breaking it into small pieces. Drain off excess grease, leaving a little for flavor.
- Add the diced onion to the pot and cook until soft and translucent. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
- Stir in the diced tomatoes with green chiles, diced green chiles, cumin, oregano, salt, and black pepper. Mix well.
- Pour in the chicken broth and bring the soup to a gentle boil.
- Add the pasta and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the broth begins to thicken.
- Reduce the heat to low. Slowly stir in the cream, then add the shredded cheese a little at a time, stirring until fully melted and smooth.
- Let the soup simmer for 3–5 minutes until creamy. Taste and adjust seasoning before serving hot.
Notes
Pairs well with crusty bread, salad, cornbread, or tortilla chips. Can be made vegetarian by using beans and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg