SPICY MAC AND CHEESE SOUP

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Spicy Mac and Cheese Soup image

I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty.

Provided by Keri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10

2 (7.25 ounce) packages macaroni and cheese mix
¼ cup butter
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon dry mustard powder
½ teaspoon ground black pepper, or to taste
1 ½ cups milk
¾ cup sour cream, divided

Steps:

  • Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
  • Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  • Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 53.9 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 2.3 g, Protein 14.9 g, SaturatedFat 10.6 g, Sodium 909.8 mg, Sugar 10 g

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