Chili Mac and Cheddar Soup

Lynnda Cloutier


A spicy tortilla and cheddar soup.Unknown source

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1 t. olive oil
1 large onion, diced, 1 cup
3/4 lb. lean ground beef
1 t. hot mexican chili powder
1 1/2 t. ground cumin
2 1/2 cups milk
1 can reduced sodium chicken broth, 14.5 oz
1 can condensed cheddar cheese soup
1 1/2 cups uncooked elbow pasta
1 1/2 cups shredded sharp cheddar cheese
diced tomato, tortilla chips, and minced jalapeno chile, optional

Directions Step-By-Step

In large pot on medium high, heat oil; add onion and cook 4 minutes, until translucent. Crumble beef into pot and cook 4 minutes or until not longer pink, stirring. Add chili powder and cumin; cook 2 minutes, stirring. 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/or minced chile if desired. Serves 6

About this Recipe

Course/Dish: Beef Soups, Chili