Chili Mac 'n' Cheddar Soup

mexican soup


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 Jalapeño Chile, for garnish


Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 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.
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 minced chile.

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