Cheesy Mac and Chili Bean Soup

Kathy Harrell


Everyone loves this soup . Friends and family, especially with a pan of old timey buttermilk cornbread . Great on a cold winter night to warm you up !!


★★★★★ 1 vote

45 Min
20 Min
Stove Top


Add to Grocery List

  • 2 lb
    ground sirloin (cooked and drained)
  • 2 large
    onions (chopped and sauteed in olive oil)
  • 2 tsp
    garlic (minced and sauteed with onions)
  • 1 tsp
    gound cumin
  • 1 tsp
    cavenders greek seasoning
  • 1 pkg
    williams chili mix (2 lb. pkg)
  • 1 pkg
    ranch dressing mix
  • 1 Tbsp
    gordans grub rub (optional)
  • 1 can(s)
    light red kidney beans(drained)
  • 2 can(s)
    great northern beans(drained)
  • 2 can(s)
    pinto beans with jalapenos (drained)
  • 5 can(s)
    stewed tomatoes (orignal ) diced
  • 1 can(s)
    beef broth
  • 3 can(s)
    chicken broth
  • 8 oz
    small elbow macaroni (cooked and drained)
  • 1 tsp
    salt( to taste )
  • 1/2 tsp
    black pepper( to taste)
  • 1 lb
    velveeta cheese (melted )
  • 2 Tbsp
    olive oil, light

How to Make Cheesy Mac and Chili Bean Soup


  1. Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
  2. In a large soup pot combine the stewed tomatoes ,cumin , Cavenders Greek seasoning, 2 LB. Pkg. Williams chili mix, 1 Pkg. Ranch dressing mix and Grub Rub.
  3. Combine meat, onions and garlic with stewed tomato mixture.
  4. Add drained beans , chicken broth and cooked macaroni.
  5. Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
  6. Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.

Printable Recipe Card

About Cheesy Mac and Chili Bean Soup

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy

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