Chili Mac N Cheddar Soup

Name: Chili Mac N Cheddar Soup
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 large onion, diced (1 cup); 3/4 lb ground beef; 1 tablespoon chili powder (hot); 1 1/2 teaspoons ground cumin; 2 1/2 cups milk; 14 1/2 ounces chicken broth; 10 3/4 ounces condensed cheddar cheese soup; 1 1/2 cups elbow macaroni, uncooked; 1 1/2 cups sharp cheddar cheese, shredded; diced tomato; tortilla chips; minced jalapeno chile

Submitted by RecipeNut

"I have not made this yet but putting here for safe keeping! Sounds delicious! I got it from Redbook Magazine."

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Ready In:: 34mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon olive oil
1 large onion, diced (1 cup)
³⁄₄ lb ground beef
1 tablespoon chili powder (hot)
1 ¹⁄₂ teaspoons ground cumin
2 ¹⁄₂ cups milk
14 ¹⁄₂ ounces chicken broth
10 ³⁄₄ ounces condensed cheddar cheese soup
1 ¹⁄₂ cups elbow macaroni, uncooked
1 ¹⁄₂ cups sharp cheddar cheese, shredded
GARNISH
diced tomato
tortilla chips
minced jalapeno chile

directions

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.
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.
Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

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Reviews

YUM! This is great! Just two changes - I didn't have hot chili powder, so I just added 1/4 tsp. cayenne pepper. Had some left over canned chopped tomatoes in the fridge so I threw them in instead of using them for garnish. Delicious! Thanks for posting.

SReiff