Chili Mac and Cheddar Soup Makes 8 cups
Redbook Magazine
1 tablespoon(s) olive oil
1 large onion, diced
3/4 pound(s) lean ground beef
1 tablespoon(s) hot Mexican chili powder
1 1/2 teaspoon(s) ground cumin
2 1/2 cup(s) milk
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
1 can(s) (10 3/4-ounce) condensed cheddar-cheese soup
1 1/2 cup(s) uncooked elbow pasta
1 1/2 cup(s) shredded sharp cheddar cheese
Diced tomato, for garnish
Tortilla chips, for garnish
Minced jalapeno chile, for garnish
1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
2. 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.
3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
I added a can of Ro-tel tomatoes instead of using the chili powder, cumin, tomatoes and minced jalapeno, Since Rotel pretty much has all of those ingredients in it.