Chili Mac Soup
Chili Mac, But In Soup Form
Chili Mac Soup is a soon to be fall favorite. This soup hits all the right notes: cumin, oregano, and some smokey paprika bring together the flavors of the crumbled beef, beans, and tangy tomatoes with green chilis.
Rotini noodles add the perfect balance to this hearty soup. Top with shredded cheese and chives for a great finish.
Those who need to cool it down can add a dollop of sour cream too!
If you are shifting into soup season like George Costanza, then this recipe is for you.
I like this soup because it is a little different than chili. It is more brothy and has a great rich flavor from the meat and beans.
There is a chance some would call it taco soup. Call it anything you like, either way it is delicious.
Meet Sazon, By Goya Foods
I use this Sazon by Goya for lots of recipes. One is my marinated skirt steak tacos.
It makes such a great marinade but it also adds so much flavor to this soup. I find it in almost every grocery store, usually in the Mexican Foods Aisle.
I have even found it at Walmart and I also know you can get it on Amazon or order it directly from the company. They do lots of variety packs.
You can also use this seasonings in other soups and stews as it adds really great flavor.
Cans Of Goodness
This recipe also calls for a can of mild chili beans and two cans of diced tomatoes with green chilis. Do not drain any of these cans, add it all right to the soup.
If you want to make things spicier, you can get the spicy chili beans for your soup. I also add an additional can of small red beans.
You can omit these or add any other kind of bean that you like.
Seasonings Are A Suggestion
I include measurements for the seasonings in this soup but, as always, you can increase or decrease to your liking. I usually add the seasonings at a step where it is appropriate to taste and adjust.
I would suggest starting small if the spices are new to you and increasing slowly, especially for spices that are strong like the cumin, chili powder, and paprika in this recipe.
Remember the spices get a little stronger as they mellow in the recipe.
Let’s Talk Meat
I use a 90/10 fat content in the ground beef for this recipe. This tends to be more expensive so you can sub a more affordable beef like an 80/20.
I would just suggest that you cook the higher fat beef in a separate pan to be able to drain it without draining out all the seasoning in the veggies that you have cooked.
Corn Chips? What?
Corn chips may seem like a crazy addition, but trust me, it adds so much flavor and texture to this soup. I cannot explain it, but the chips add a creamy corn texture that also thickens the broth ever so slightly.
You do not have to be crazy exact when you add your chips, but do remember that the more you add, the thicker the soup will get. I like to keep this soup more broth like.
Chili Mac Soup
Chili Mac Soup is a soon to be Fall favorite. This soup hits all the right notes. Cumin, oregano, some smokey paprika bring together the flavors of the crumbled beef, beans and tangy tomatoes with green chilis. Rotini noodles add the perfect balance to this hearty soup. Top with shredded cheese and chives for a great finish. Those who need to cool it down can add a dollop of sour cream too!
Ingredients
- 2 to 2.5 pounds of lean ground beef (I use the 90/10 ground beef)
- 1 large white onion, diced
- 1 large red pepper, diced
- 2 tablespoons of butter
- 2 packets of taco seasoning (1.25 ounce each)
- 1 can of mild chili beans (15.5 ounces)
- 2 cans of diced tomatoes with green chilis (10 ounces each)
- 4 cloves of garlic
- 1 can of small red beans (10.5 ounce) *optional
- 2 packets of Goya Sazon Seasoning *pictured in post **sub with an additional, packet of taco seasoning if you cannot find this
- 8 cups of water
- 3 handfuls of corn tortilla chips, crushed *approximately 20 chips, doesn't have to be exact, can use less or more
- 2 teaspoons of cumin
- 1/2 teaspoon of black pepper
- couple of shakes of dried chili flakes
- 1/2 teaspoon of smoked paprika
- 2 teaspoons of onion powder
- 1 tablespoon of tomato powder *optional **see post for clarification
- pinch of cayenne pepper
- 1 tablespoon of chili powder
- 1 16 ounce box of rotini noodles
- Sour cream, chives and cheese for topping.
Instructions
- In a large soup pot add the butter, onions and red peppers and sauté until soft and golden brown. Add the garlic cloves, crushed towards the end of cooking the peppers and onions.
- Season the onions and peppers with the cumin, onion powder, paprika, cayenne, chili powder, black pepper, dried chili flake, and tomato powder and sauté for a minute or two.
- Add the ground beef and cook and break up into a crumble as it browns. You should not have to drain this if you use the 90/10 mix. If you use a higher fat beef, I would suggest cooking it in a skillet, draining it and then adding it to the veggies.
- When the beef is cooked, add in the canned tomatoes, taco seasoning, chili beans, the two Goya Sazon packets and the water. Stir well until combined, bring to a boil, reduce heat to a low simmer, cover loosely with a lid and simmer for 45 minutes. Be sure to stir occasionally and keep an eye that its not boiling but slowly simmering.
- Break up your tortilla chips and add to the soup, also add the additional can of beans (do not drain) if using. Continue to simmer and stir for 20 to 30 minutes more. The tortilla chips will dissolve in the soup and thicken it.
- Turn off soup or turn on really low. Boil your pasta, drain and add a little oil or butter to them. I keep them separate and add to each bowl so they don't soak up the broth.
- Add noodles to bowls when serving, add the soup, top with sour cream, cheese, chives.
*If you want to make this in a slow cooker, follow all the steps until step four, add it all into a slow cooker at this point and cook on low 6 to 8 hours. In the last hour add the tortilla chips and beans. Still boil the pasta on the side.