Sopa de Coditos (Mexican elbow soup)

This Mexican sopa de coditos features elbow pasta, ground beef, and vegetables simmered in a flavorful and hearty tomato-based broth. It is a warm & cozy soup perfect to serve for a family dinner!

📝 Ingredients

• 1 -7 oz package coditos pasta (elbow macaroni)
• 1 pound ground beef (or pork, chicken, turkey.)
• 3 1/2 cups mixed vegetables (carrots, zucchini, potatoes, peas, etc.)
• 3 medium tomatoes (cut into quarters)
• 1 small onion (halved)
• 4 Tablespoons olive oil (as needed)
• 2 chipotle in adobo peppers (optional)
• 1 small bunch cilantro (optional)
• 2 cloves garlic (peeled)
• powdered cumin (to taste)
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Place tomatoes, chipotle peppers (optional) onion, cilantro, and garlic cloves in a blender.
2. 2Add 1 cup of water and blend until smooth. Strain and set aside.
3. 3In a large pot heat the olive oil and fry the elbow pasta mixing continuously until nicely browned.
4. 4Remove the pasta from the pot with a slotted spoon and set it aside.
5. 5Add ground meat to the pot and season with salt, pepper, and cumin to your liking.
6. 6Break the meat with the back of a spoon and cook until slightly browned over medium-high heat (8-10 minutes).
7. 7Stir in the vegetables and cook for one minute.
8. 8Pour in the tomato sauce, cook for one minute, then add 6 cups of water.
9. 9Bring to a boil and then return the elbow pasta to the pot. Season with salt and cover the pot.
10. 10Cook everything for about 10 minutes or until pasta and vegetables are nicely tender.
11. 11Adjust seasonings to taste and turn off the heat.
12. 12Serve immediately with a squeeze of lime.