Chili Mac & Cheese Soup

  • recipe from Lisa@The Cutting Edge of Ordianary
  • 2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 1/2 pounds ground beef, cooked and drained
  • 2 quarts chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cans kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 3 teaspoons cumin
  • Salt & pepper to taste
  • 1 pound pasta, cooked al dente and drained
  • 1 cup shredded cheddar cheese

Heat the olive oil in a large skillet or Dutch oven over medium high heat. Add  the onion and cook until translucent. Add in the garlic and cook for a minute longer.  Stir in chicken broth, tomatoes, beans, chili powder and cumin and salt & pepper. Bring to a low boil and then simmer. Once the soup is simmering, shut it off, and remove it from the heat. Stir in the pasta. Let it stand about 15 minutes then add in the cheese.


Remove from heat. Top with cheese and cover until melted, about 2 minutes.

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