Ingredients:
- 1 tablespoon(s) olive oil
- 1 large onion, diced
- 3/4 pound(s) lean ground beef
- 1 tablespoon(s) hot Mexican chili powder
- 1 1/2 teaspoon(s) ground cumin
- 2 1/2 cup(s) milk
- 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
- 1 can(s) (10 3/4-ounce) condensed cheddar-cheese soup
- 1 1/2 cup(s) uncooked elbow pasta
- 1 1/2 cup(s) shredded sharp cheddar cheese Diced tomato, for garnish Tortilla chips, for garnish Minced jalapeño chile, for garnish
Directions:
- 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.
