Dinner: Chili Mac 'n' Cheddar Soup

Everything a cold-weather meal should be: cheesy, beefy, and dotted with tender pasta.

Ingredients

1 tbsp. olive oil
1 large onion
3/4 lb. lean ground beef
1 tbsp. hot Mexican chili powder
1 1/2 tsp. ground cumin
2 1/2 c. milk
1 can reduced-sodium chicken broth
1 can condensed cheddar-cheese soup
1 1/2 c. uncooked elbow pasta
1 1/2 c. shredded sharp Cheddar cheese
diced tomato
tortilla chips
Minced jalapeño chile

Instructions

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

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