chili mac and cheddar soup
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A spicy tortilla and cheddar soup.Unknown source
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(1 rating)
Ingredients For chili mac and cheddar soup
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1 t. olive oil
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1 large onion, diced, 1 cup
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3/4 lb. lean ground beef
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1 t. hot mexican chili powder
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1 1/2 t. ground cumin
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2 1/2 cups milk
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1 can reduced sodium chicken broth, 14.5 oz
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1 can condensed cheddar cheese soup
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1 1/2 cups uncooked elbow pasta
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1 1/2 cups shredded sharp cheddar cheese
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diced tomato, tortilla chips, and minced jalapeno chile, optional
How To Make chili mac and cheddar soup
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1In 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
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