Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 green bell peppers, diced
- 2 tomatoes, diced
- 1 can (4 oz) diced green chiles
- 1½ cups elbow macaroni
- 6 cups beef or chicken broth
- 1 tsp cumin
- 1 tsp Mexican oregano
- ½ tsp chili powder
- Salt and black pepper, to taste
- 1 tbsp cooking oil
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot and brown the ground beef with the diced onion.
- Add garlic and green bell peppers. Cook for 2–3 minutes.
- Stir in tomatoes, green chiles, cumin, oregano, chili powder, salt and pepper.
- Pour in the broth and bring to a boil.
- Add the elbow macaroni and reduce to a simmer.
- Cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Taste and adjust the seasoning.
- Serve hot with fresh cilantro on top. 🌿🍲
Tip: For a richer, more comforting soup, add a little extra broth before serving—the macaroni will continue absorbing liquid.