Categories: Beef

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3/4 lb ground beef
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 2 1/2 c milk
• 1 (14.5-oz) can reduced-sodium chicken broth
• 1 (10.5-oz) can condensed cheddar-cheese soup
• 1 1/2 c uncooked elbow pasta
• 1 1/2 c shredd sharp cheddar cheese
• garnish: diced tomato, tortilla chips, minced jalapeno

Directions

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

Email to a friend | Print this recipe | Back