Chili Mac Soup Recipe

Are you in the mood for a comforting, filling meal that’s easy to make and customize? Look no further than our Chili Mac Soup Recipe! This creamy, cheesy soup combines the best elements of macaroni and cheese with the spicy, savory flavors of chili. With ground beef, tender macaroni, and a medley of colorful bell peppers, this recipe is sure to become a staple in your household. Plus, it’s easy to make in just 30 minutes! Serve with crusty bread or crackers for an added bonus. After making this Chili Mac Soup, warm up with my Creamy Potato Soup Recipe.

Ingredients:

– 1 pound ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 large bell peppers (any color), diced
– 2 cups macaroni
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Optional toppings: sour cream, diced onions, and crushed tortilla chips

Equipments:

– Large pot or Dutch oven
– Colander
– Measuring cups and spoons
– Cutting board
– Knife
– Wooden spoon or silicone spatula

Step-by-Step Instructions to make Chili Mac Soup

Step 1. Cook the macaroni according to package instructions until al dente. Drain and set aside.

Step 2. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up into small pieces as it cooks.

Step 3. Once the beef is browned, add the diced onion, minced garlic, and diced bell peppers to the pot. Cook for 5-7 minutes, or until the vegetables are softened.

Step 4. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes, until the spices are fragrant.

Step 5. Add the beef broth, diced tomatoes, and cooked macaroni to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, or until the soup has thickened slightly.

Step 6. Stir in the shredded cheddar cheese and milk until the cheese is melted and the soup is creamy.

Step 7. Taste and adjust the seasoning as needed.

Step 8. Serve hot, topped with your choice of optional toppings.

Nutrition in Chili Mac Soup

Tips to Make Perfect Chili Mac Soup Recipe:

1. Use high-quality ground beef: Choose a leaner ground beef (90% lean or higher) to minimize excess fat and keep the soup healthier.

2. Don’t overcook the macaroni: Cook the macaroni until it’s still slightly firm in the center, so it retains texture and doesn’t become mushy.

3. Customize to your taste: Add additional spices or seasonings to suit your flavor preferences, such as cayenne pepper for an extra kick or dried oregano for a smoky flavor.

4. Make it ahead: Prepare the chili sauce and cooked macaroni separately, then assemble the soup when you’re ready to serve.

5. Reheat carefully: Reheat the soup over low heat, stirring occasionally, to prevent burning or scorching.

6. Variations: Experiment with ground turkey or chicken for a leaner option, or add diced jalapeños for an extra spicy kick.

7. Store leftovers: Let the soup cool, then refrigerate or freeze for up to 3 days. Reheat as needed.

FAQs:

1. Can I make this soup vegetarian or vegan?

Yes! Simply substitute the ground beef with cooked beans, mushrooms, or tofu for a plant-based version.

2. How do I thicken the soup?

Try adding a slurry made from equal parts water and cornstarch or flour, or use a roux made with butter and flour.

3. Can I make this soup in a slow cooker?

Yes! Brown the ground beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 4-6 hours.

4. Why did my soup turn out too thick?

If the soup becomes too thick, simply add a little more beef broth or water to thin it out.

5. Can I freeze this soup?

Yes! Let the soup cool, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat as needed.