chili mac and cheddar soup

Name: Chili Mac and Cheddar Soup
Ingredients: - 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

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68 Pinches 2 Photos

Lynnda Cloutier

Mission Viejo, CA

Updated on Sep 28, 2011

A spicy tortilla and cheddar soup.Unknown source

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Ingredients

- 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

How To Make chili mac and cheddar soup

Step 1

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
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