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Chili Mac N Cheddar Soup

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“I have not made this yet but putting here for safe keeping! Sounds delicious! I got it from Redbook Magazine.”
READY IN:
34mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
  2. Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
  3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

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