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Chili Mac & Cheese Soup

Author: Catherine's Plates

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.