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Prep the Ingredients

Cook the Ground Meat:

In a large pot, heat the vegetable oil over medium heat. Add the ground beef, onion, and garlic, cooking until the meat is browned and the onion is soft, about 5-7 minutes. Drain excess fat.

Season the Base:

Stir in the diced green chiles, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to let the flavors meld.

Cook the Sopita

Add the chicken broth to the pot and bring to a boil. Stir in the elbow macaroni and reduce to a simmer. Cook for 8-10 minutes until the pasta is al dente, stirring occasionally.

Stir in the heavy cream and simmer for another 3-5 minutes until the soup thickens slightly. Adjust seasoning to taste.

Serve It Like This

Ladle the sopita into bowls.

Top with a sprinkle of shredded cheddar cheese if desired 🧀

Serve with warm tortillas or crusty bread on the side 🌮🥖

Pair with a refreshing Mexican drink like agua fresca 🥤

Pro Tips

For extra heat, add a diced fresh jalapeño along with the green chiles.

If the soup thickens too much, add a splash of broth or water to adjust the consistency.