Step 1

Add tomatoes, onions, garlic, chipotles in adobo, and 1 cup of broth to a blender. Mix on high until smooth, then set aside.

Step 2

Heat olive oil in a stockpot over medium. Add the macaroni in and toast, stirring constantly, until fragrant and golden brown.

Step 3

Add the carrots and celery, cooking for another 3-4 minutes. Transfer the tomato mixture to the pot and season for another 5 minutes, then pour in the rest of the broth and cilantro sprigs.

Step 4

Bring everything to a boil, then turn the heat down and simmer the soup for 8-10 minutes. Add the zucchini and simmer for another 5 minutes until the pasta and vegetables are tender.

Step 5

Taste and season it with salt and pepper to your preference, then serve immediately with a squeeze of lime, cilantro, hot sauce, corn tortillas, etc. Happy eating!