Ingredients
1 cup small pasta (shells, elbows, or broken fideo)
1 tablespoon vegetable oil
¼ small onion, finely diced
1 clove garlic, minced
½ cup roasted green chile, chopped
1 cup tomato sauce
2 cups chicken broth
½ teaspoon ground cumin
Salt and black pepper to taste
1 cup shredded cheddar or Monterey Jack cheese
Instructions
Heat oil in a saucepan over medium heat. Add pasta and toast for 2–3 minutes, stirring frequently until lightly golden. Add onion and cook until softened, then stir in garlic and cook for 30 seconds. Mix in roasted green chile and tomato sauce, stirring well. Pour in chicken broth, add cumin, salt, and pepper, and bring to a gentle boil. Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. Stir in shredded cheese until melted and creamy. Serve warm.