chili mac and cheddar soup
(1 rating)
No Image
A spicy tortilla and cheddar soup.Unknown source
(1 rating)
Ingredients For chili mac and cheddar soup
-
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
-
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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT