Chili Mac Soup
Chili Mac Soup is a hearty, one pot dinner made with ground beef, macaroni, beans, and cheddar in a rich chili flavored broth. Ready in 35 minutes and perfect for busy weeknights.
Servings 6
Calories 381kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 sweet onion diced
- 1 lb lean ground beef
- 1 packet chili seasoning about 2 tbsp
- 1 can diced tomatoes 28oz
- 4 cups beef broth
- 1 cup elbow macaroni uncooked
- 1 can kidney beans drained and rinsed, 19oz/540ml can
- 1 cup grated cheddar cheese
- salt and pepper to taste
- sliced green onions for garnish, optional
Instructions
- Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 to 7 minutes.
- Add the lean ground beef and cook until browned; drain excess fat.
- Stir in chili seasoning, diced tomatoes with juices, beef broth, uncooked elbow macaroni, and kidney beans. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until pasta is tender. Stir frequently so the macaroni doesn’t stick to the bottom of the pot.
- Season with salt and pepper, to taste. Stir in cheddar until melted. Garnish with green onion if using, and serve hot.
Notes
- Stir pasta frequently while simmering to prevent sticking.
- Soup will thicken as it rests. Add broth or water when reheating if needed.
- Freshly grated cheddar melts more smoothly than pre-shredded.
- Taste before salting, as the seasoning packet and broth contain salt.
- For thicker soup, simmer a few extra minutes before adding cheese.
Nutrition
Calories: 381kcal | Carbohydrates: 34g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 782mg | Potassium: 781mg | Fiber: 5g | Sugar: 5g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 199mg | Iron: 4mg
