Cheesy Green Chile Soup with Macaroni
A velvety, rich cheddar cheese soup packed with tender macaroni and smoky, roasted green chiles for the ultimate Southwestern comfort meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Southwestern American
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth (low-sodium)
1 cup whole milk
1 (7-ounce) can diced roasted green chiles (Hatch preferred), undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
1 1/2 cups dry elbow macaroni
2 cups (8 oz) sharp cheddar cheese, freshly shredded
Optional Garnish: fresh cilantro, green onions, sour cream, tortilla chips.
Instructions
1. Cook macaroni in salted water according to package directions until al dente; drain and set aside.
2. In a large pot, melt butter and olive oil over medium heat. Sauté onion until soft (5-7 minutes).
3. Add garlic and cook 60 seconds. Stir in flour; cook roux for 2 minutes, stirring.
4. Slowly whisk in chicken broth until smooth. Stir in green chiles (with juice), cumin, paprika, cayenne, salt, and pepper.
5. Simmer gently for 10 minutes. Stir in the milk. Heat through but do not boil.
6. Remove from heat immediately. Stir in shreddred cheddar, one handful at a time, until smooth.
7. Gently fold in the cooked macaroni. Serve hot with garnishes.
Notes
Use freshly shredded cheddar for the smoothest melt (pre-shredded clumping).
DO NOT boil after adding dairy (milk and cheese).
Choose ‘mild’ chiles for family-friendly heat, or ‘medium/hot’ for a kick.
For vegetarian, use vegetable broth.
Soup thickens as it sits; thin with broth or milk. Freezing not recommended.