Best Chili Mac Soup Recipes

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CHILI-MAC SOUP



Chili-Mac Soup image

Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

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) whole kernel corn with red and green peppers, undrained
2 tablespoons sliced pitted ripe olives

Steps:

  • 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.
  • Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 8 g, TransFat 1/2 g

CHILI MAC N CHEDDAR SOUP



Chili Mac N Cheddar Soup image

I have not made this yet but putting here for safe keeping! Sounds delicious! I got it from Redbook Magazine.

Provided by RecipeNut

Categories     Meat

Time 34m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, diced (1 cup)
3/4 lb ground beef
1 tablespoon chili powder (hot)
1 1/2 teaspoons ground cumin
2 1/2 cups milk
14 1/2 ounces chicken broth
10 3/4 ounces condensed cheddar cheese soup
1 1/2 cups elbow macaroni, uncooked
1 1/2 cups sharp cheddar cheese, shredded
diced tomato
tortilla chips
minced jalapeno chile

Steps:

  • Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
  • Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
  • Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

ONE POT CHILI MAC AND CHEESE SOUP



One Pot Chili Mac and Cheese Soup image

This One Pot Chili Mac and Cheese Soup is a fast and fresh stew and soup all in one!

Provided by @MakeItYours

Number Of Ingredients 14

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!

CHEESY MAC AND CHILI BEAN SOUP



Cheesy Mac and Chili Bean Soup image

Everyone loves this soup . Friends and family, especially with a pan of old timey buttermilk cornbread . Great on a cold winter night to warm you up !!

Provided by Kathy Harrell

Categories     Beef

Time 1h5m

Number Of Ingredients 19

2 lb ground sirloin (cooked and drained)
2 large onions (chopped and sauteed in olive oil)
2 tsp garlic (minced and sauteed with onions)
1 tsp gound cumin
1 tsp cavenders greek seasoning
1 pkg williams chili mix (2 lb. pkg)
1 pkg ranch dressing mix
1 Tbsp gordans grub rub (optional)
1 can(s) light red kidney beans(drained)
2 can(s) great northern beans(drained)
2 can(s) pinto beans with jalapenos (drained)
5 can(s) stewed tomatoes (orignal ) diced
1 can(s) beef broth
3 can(s) chicken broth
8 oz small elbow macaroni (cooked and drained)
1 tsp salt( to taste )
1/2 tsp black pepper( to taste)
1 lb velveeta cheese (melted )
2 Tbsp olive oil, light

Steps:

  • 1. Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
  • 2. In a large soup pot combine the stewed tomatoes ,cumin , Cavenders Greek seasoning, 2 LB. Pkg. Williams chili mix, 1 Pkg. Ranch dressing mix and Grub Rub.
  • 3. Combine meat, onions and garlic with stewed tomato mixture.
  • 4. Add drained beans , chicken broth and cooked macaroni.
  • 5. Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
  • 6. Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.

CHILI-MAC SOUP RECIPE - (4/5)



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

Provided by jackiemo

Number Of Ingredients 10

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.

CHILI-MAC SOUP



Chili-Mac Soup image

Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

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) whole kernel corn with red and green peppers, undrained
2 tablespoons sliced pitted ripe olives

Steps:

  • 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.
  • Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 8 g, TransFat 1/2 g

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