In a large pot or Dutch oven, heat olive oil over medium heat.
Add ground beef or turkey, diced onion, and chopped poblano (or bell pepper).
Cook for 5-7 minutes, stirring occasionally, until the meat is browned and the vegetables are softened. Drain any excess fat if necessary.
Step 2: Add Spices and Tomatoes
Stir in minced garlic, chili powder, smoked paprika, cumin, dried oregano, cayenne (if using), salt, and black pepper.
Cook for 1-2 minutes, stirring frequently, until the spices become fragrant.
Pour in the fire-roasted diced tomatoes (with juices) and diced green chilies. Stir to combine.
Step 3: Incorporate Broth and Pasta
Add chicken broth and bring the mixture to a boil.
Once boiling, stir in the elbow macaroni.
Reduce the heat to medium-low and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente.
Step 4: Make It Creamy
Reduce the heat to low and stir in the cubed cream cheese, allowing it to melt completely.
Add the shredded sharp cheddar and Colby Jack cheeses. Stir until the cheese melts and the sauce becomes rich and creamy.
Step 5: Serve and Garnish
Remove from heat.
Garnish with chopped cilantro and sliced green onions.
Serve hot and enjoy this cheesy, comforting one-pot meal!
Serving and Storage Tips:
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