Chili Mac 'n' Cheddar Soup *

By Ksteve10

Ingredients

• 1 lb lean ground beef
• 1 TBSP chili powder
• 2 1/2 c milk
• 1 can (14oz) reduced sodium chicken broth
• 1 can (10 3/4) condensed cheddar-cheese soup
• 1 1/2 c elbow pasta
• 1 1/2 c shredded sharp cheddar cheese
• tortilla chips (garnish)

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

1. In a 5 qt soup pot crumble beef and cook for 4 minutes (or until no longer pink)

2. Stir in chili powder; cook stirring, for 2 minutes

3. Add milk and broth, then stir in condensed soup until dissolved.

4. Bring ingredients to a boil, reduce heat to low, cover and simmer 3 minutes.

5. Stir in pasta; continue to cook, covered for 5 minutes.

6. Stir in cheese until melted and smooth

7. Remove from heat; let stand 5 minutes (or until pasta is fully cooked).

8. Ladle into bowls and garnish with tortilla chips.