|Easy Chili Mac Soup ~ This family favorite is easy to make and if you have leftover macaroni & cheese already made up ~ it's a great way to clean out the fridge, too. :)|
Grandma Bunni used to LOVE eating Chili Mac Soup. It was one of her favorite soups to make & as she got older, one of her favorites to order when she went out for dinner. Since I had sooo much left over Macaroni & Cheese from a recent meal I made (read the post on that meal here), I decided to make a big ol' pot of Chili Mac Soup with the leftovers. J was VERY enthusiastic when I made this & he declared it his very favorite soup of all-time! Grandma Bunni would have been so pleased ~ I can see the apple didn't fall far from the tree on that one. :) Enjoy!
Easy Chili Mac Soup ~ a favorite soup of Grandma Bunni :)
makes a big ol' pot
- 1 pound lean hamburger, cooked, drained & crumbled
- 1 28 oz. can crushed tomatoes, with juice
- 1 14 oz. can diced tomatoes, with juice
- 1 can chili beans, with/in sauce
- 1 onion, diced
- 1 green bell pepper, diced
- 1 garlic clove, minced
- 1 packet taco seasoning mix
- 4 cups precooked elbow macaroni (or leftover macaroni & cheese, like from this recipe)
- salt & pepper, to taste
Place first 8 ingredients in a large pot, stir well & bring to a boil. Reduce heat & simmer for about 15-20 minutes, or until the onion & green pepper are tender. Add a little extra water if it gets too thick.
Add the precooked elbow macaroni & gently stir to combine. Simmer all together for an additional 5 minutes. Add salt & pepper, as desired.
Serve as-is or with your favorite toppings and/or sides. Some of our favorite extras are ~ shredded cheese; crushed tortilla chips; sour cream; crackers; corn bread.