Best Chili Mac Soup Recipe 45 Recipes

CHILI MAC AND CHEESE SOUP

Chili Mac and Cheese Soup image

An easy 30 minute hearty soup where even the uncooked macaroni is tossed in the pot!

Provided by Kathi & Rachel

Time 35m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 pound ground beef - I used lean . (7% fat)
1 large onion (chopped)
4 cloves garlic (chopped)
3 tablespoons tomato paste
1 14 oz can of kidney beans
1 14 oz can of diced tomatoes (undrained)
1 tablespoon ground cumin
2 tablespoons chili powder
6 cups beef stock
8 oz elbow macaroni
1 teaspoon salt
1/3 teaspoon pepper
2 cups grated cheddar

Steps:

Add olive oil to large soup pot or dutch oven.
Add ground beef and cook until done. Stirring and breaking up meat with a spoon.
Add onion and garlic.
Cook for 3-4 minutes until onions soften.
Add tomato paste, beans, diced tomatoes and bring to a simmer.
Add cumin and chili powder, stir.
Add beef stock and bring to a simmer.
Add uncooked macaroni, salt and pepper to taste (don't forget to taste for seasoning...more cumin, salt and pepper? )
Continue to cook for an additional 8-10 minutes until macaroni is tender.
Serve with grated cheese on top!

Nutrition Facts : Calories 493 kcal, Carbohydrate 42 g, Protein 30 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 1021 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

CHILI MAC

Chili Mac image

Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!

Provided by Sargento

Categories Trusted Brands: Recipes and Tips Sargento

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound ground beef or turkey
1 medium onion, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can Mexican or chili-style stewed tomatoes, undrained
½ cup water
1 (1.25 ounce) package taco seasoning mix
2 cups elbow macaroni or small shells, cooked and drained
2 cups Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided

Steps:

Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 17.1 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 7.4 g, Sodium 893.9 mg, Sugar 5.7 g

CHILI MACARONI SOUP

Chili Macaroni Soup image

Turn a boxed macaroni dinner into a thick zesty soup with this recipe from Flo Burtnett. The Gage, Oklahoma cook ladles out hearty helpings, which are chock-full of ground beef, tomatoes, corn, seasonings and more.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1/4 cup chopped green pepper
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (7-1/2 ounces) chili macaroni dinner mix
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 can (8-3/4 ounces) whole kernel corn, drained
2 tablespoons sliced ripe olives

Steps:

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes., Add macaroni from the dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally.

Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 416mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

CHILI-MAC SOUP RECIPE - (4/5)

Chili-Mac Soup Recipe - (4/5) image

Provided by jackiemo

Number Of Ingredients 10

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green bell pepper
5 cups hot water
1 box Hamburger Helper® chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups diced tomatoes (from 28-oz can)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
2 tablespoons sliced pitted ripe olives

Steps:

1.In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2.Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally. 3.Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer. Special Touch Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips. Substitution You can use 1 cup of Green Giant® Valley Fresh Steamers™ Niblets® frozen corn instead of the canned corn. Nutrition Information: Nutrition Information: 1 Serving (1 Serving)Calories 330(Calories from Fat 90),Total Fat 10g(Saturated Fat 3 1/2g,Trans Fat 1/2g),Cholesterol 45mg;Sodium 990mg;Total Carbohydrate 40g(Dietary Fiber 3g,Sugars 8g),Protein 18g;Percent Daily Value*:Calcium ;Exchanges:2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.