Chili-Mac Soup Recipe

Cooking Directions

• STEP 1.In a large pot, cook ground beef over medium heat until browned. Drain any excess fat.
• STEP 2.Add onions and garlic to the pot and cook until onions are translucent.
• STEP 3.Stir in chili powder, cumin, paprika, and oregano. Cook for another minute to toast the spices.
• STEP 4.Add diced tomatoes, tomato sauce, beef broth, and kidney beans to the pot. Bring to a simmer and let cook for 15 minutes.
• STEP 5.Meanwhile, cook macaroni according to package instructions. Drain and set aside.
• STEP 6.Add cooked macaroni to the pot and stir to combine. Let simmer for an additional 5 minutes.
• STEP 7.Serve hot with your favorite toppings like shredded cheese, sour cream, and green onions.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra heat, add a diced jalapeno or a pinch of cayenne pepper.
• Feel free to customize the soup by adding other vegetables like bell peppers or corn.
• If you prefer a thicker soup, you can add a cornstarch slurry to the pot and simmer until thickened.

Storage and Serving

• This Chili-Mac Soup is best served hot.
• Garnish with your favorite toppings like shredded cheese, sour cream, and green onions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.