One Pot Chili Mac Soup is a frugal and hearty recipe perfect for cool weather.
It has finally cooled off a bit here in Alabama. That has me craving soups and other comfort foods. I knew that I wanted to make a soup for this very last Secret Recipe Club reveal day for group B. Yes, after more than five years Secret Recipe Club is taking its final bow. I am sad because I have met some amazing people and made delicious recipes I may have never tried otherwise.
I was assigned From Gate to Plate. Lauren is in another group I’m in so I’ve visited her blog a few times. Lauren is a trained chef who grew up on a farm does a lot of cooking from scratch and has fabulous recipes. If I wasn’t specifically looking for a soup recipe I probably would have made one pot garlic pasta.
When I saw Lauren’s recipe for Chili Pasta Soup, I knew I had the winner. I did change up a couple of things from the original. I don’t like kidney beans so I used a can of chili beans and I also added some bell pepper to the mix.
We all loved the One Pot Chili Mac Soup. It is hearty and filling and super simple all at once. It can be whipped up in about half an hour making it perfect for week nights. This will be made time and time again.
One Pot Chili Mac Soup
Brown the ground beef with the onions, bell peppers, and garlic.
Add in the salt, pepper, chili powder, cumin, chili beans, tomato juice, and macaroni
Bring to a boil, reduce heat and simmer until the pasta is done
If the soup is too thick add some chicken broth until thinned
Stir in half the cheese
One Pot Chili Mac Soup #SecretRecipeClub
- 1 pound lean ground beef
- 1 onion chopped
- 1 bell pepper chopped
- 1 Tablespoon minced garlic
- To taste salt
- To taste pepper
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 6 cups tomato juice
- 1 15 oz can chili beans
- 1 cup shredded cheese
- 2 cups chicken broth if needed
Place the beef, onions, peppers, and garlic in a large pot
Cook over moderate heat until the beef is browned and the onion is translucent and tender
And in the salt, pepper, chili powder, cumin, tomato juice, chili beans, and macaroni
Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until the noodles are tender
Stir in half of the cheese
Add chicken broth to thin if desired
Top bowls of the soup with remaining cheese
This post may be linked at these fabulous blogs as well as Weekend Potluck, Meal Plan Monday and Whatcha Crockin’ Wednesday