If you have one pot and 30 minutes, you can make the most delicious, comforting soup this fall or winter, combining chili flavors with pasta and cheese to smooth it all out.
Chili Mac & Cheese Soup
Ingredients
- 1 TBS olive oil
- 1 Onion Diced
- 2 tsp garlic minced
- 1 lb Ground Beef
- 1 TBS Chili Powder
- 1 TBS Ground Cumin
- 1 tsp Salt
- 1 tsp pepper
- 1 (14 oz) can diced tomatoes
- 4 cups Chicken Broth
- 10 oz elbow pasta
- 1 cup shredded cheddar cheese
- fresh parsley, to garnish
Instructions
- In a large dutch oven or pot on medium high, heat olive oil. Add onion and cook until lightly browned and softened. Add garlic and cook for 1 minutes.
- Add ground beef and brown thoroughly. Drain.
- Stir in chili powder, cumin, salt & pepper. At this time adjust seasonings if needed.
- Add in tomatoes and chicken broth. Stir to combine. Bring to a boil.
- Add in pasta, stir to combine, bring back to a boil.
- Lower heat to medium low, place lid on pot and cook for 13-15 minutes until pasta is cooked through.
- Turn off heat and add cheddar cheese. Stir to combine.
- Garnish with parsley.