Spicy Mac and Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty. Ingredients:
2 (7.25 ounce) packages macaroni and cheese mix |
1/4 cup butter |
2 cups chicken broth |
1 (14.5 ounce) can diced tomatoes with green chile peppers |
1 tablespoon garlic powder |
1 teaspoon ground cumin |
1 teaspoon dry mustard powder |
1/2 teaspoon ground black pepper, or to taste |
1 1/2 cups milk |
3/4 cup sour cream, divided |
Directions:
1. Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
2. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
3. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.
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