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  • 6servings
  • 34minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 large onion , diced

  3. 3/4 pound(s) lean ground beef

  4. 1 tablespoon(s) hot Mexican chili powder

  5. 1 1/2 teaspoon(s) ground cumin

  6. 2 1/2 cup(s) milk

  7. 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth

  8. 1 can(s) (10 3/4-ounce) condensed cheddar-cheese soup

  9. 1 1/2 cup(s) uncooked elbow pasta

  10. 1 1/2 cup(s) shredded sharp cheddar cheese

  11. Diced tomato , for garnish

  12. Tortilla chips , for garnish

  13. Minced jalapeño chile , for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 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.

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