Chili Mac N Cheddar Soup

• tablespoon olive oil↗1
• large onion, diced (1 cup)↗1
• lb ground beef↗3⁄4
• tablespoon chili powder (hot)↗1
• teaspoons ground cumin↗1 1⁄2
• cups milk↗2 1⁄2
• ounces chicken broth↗14 1⁄2
• ounces condensed cheddar cheese soup10 3⁄4
• cups elbow macaroni, uncooked↗1 1⁄2
• cups sharp cheddar cheese, shredded↗1 1⁄2
• GARNISH
• diced tomato
• tortilla chips
• minced jalapeno chile

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.