Chili Mac Soup Recipe

Chili Mac Soup is the ultimate comfort food: hearty, flavorful, and satisfying, with just the right balance of rich spices, tender pasta, and savory ground beef. This recipe brings together two all-time favorite dishes-chili and mac and cheese-into one deliciously creamy and comforting soup that is perfect for cozy dinners or even as a crowd-pleasing weeknight meal.

It’s incredibly versatile, easy to make, and packed with flavors that’ll hit all the right notes. Imagine a warm bowl of chili, with the creaminess of mac and cheese stirred in, along with extra depth from beans, vegetables, and spices. It’s the kind of dish that warms you from the inside out and keeps you coming back for more.

Let’s break it down in the sections below so you can understand just how simple it is to pull together this flavorful meal!

Chili Mac Soup Recipe

This chili mac soup recipe blends the best parts of two beloved meals. It’s full of comforting, hearty ingredients that work in perfect harmony. The ground beef creates a rich base, while beans and tomatoes add texture and flavor. The elbow macaroni ties everything together, and a creamy, cheesy finish makes this soup extra decadent.

Here’s how you can make it:

Ingredients Needed

Before diving into the recipe, let’s check out the ingredients you’ll need. This recipe uses basic ingredients, so you likely have most of them in your pantry already!

Main Ingredients

• Ground beef – 1 lb (You can substitute with turkey or chicken if preferred)
• Elbow macaroni – 1 cup (Or any small pasta, like ditalini, penne, or rotini)
• Onion – 1 medium, diced
• Garlic – 2-3 cloves, minced
• Canned diced tomatoes – 1 (14.5 oz) can (Fire-roasted tomatoes add extra depth of flavor)
• Canned kidney beans – 1 (15 oz) can, drained and rinsed (Or black beans for a different twist)
• Beef broth – 4 cups (You can also use chicken or vegetable broth for a lighter version)
• Cheddar cheese – 1 cup, shredded (Sharp cheddar is a great choice)
• Cream cheese – 4 oz (For creaminess)
• Tomato paste – 2 tbsp (Adds richness)
• Chili powder – 1-2 tbsp (Adjust to your spice preference)
• Ground cumin – 1 tsp
• Paprika – 1 tsp (Smoked paprika will add an extra layer of flavor)
• Salt & pepper – To taste
• Olive oil – For sautéing

Optional Toppings

• Sour cream
• Fresh cilantro, chopped
• Extra shredded cheese
• Crushed tortilla chips or crackers

Cooking Instructions

Now, let’s get to the cooking part! It’s a one-pot recipe, which makes cleanup a breeze. Here’s how you’ll pull it all together:

1. Cook The Ground Beef

   • Heat a large pot or Dutch oven over medium-high heat.
   • Add the ground beef and break it up with a spoon as it cooks. Cook for about 5-7 minutes, until browned and cooked through.
   • Drain any excess fat if necessary, and set the beef aside.

2. Sauté The Vegetables

   • In the same pot, add a little bit of olive oil (about 1 tbsp) and toss in the diced onions. Sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another 30 seconds until fragrant.

3. Combine The Ingredients

   • Return the cooked ground beef to the pot. Stir in the chili powder, cumin, and paprika. Let the spices bloom for a minute or two to intensify the flavors.
   • Add the canned tomatoes (with their juices), tomato paste, beans, and beef broth. Stir everything together and bring the mixture to a simmer.

4. Add The Macaroni

   • Once the soup is simmering, add the elbow macaroni and stir. Allow the soup to simmer for 10-12 minutes, or until the pasta is al dente and the soup has thickened slightly.

5. Make It Creamy

   • Reduce the heat to low and stir in the cream cheese and shredded cheddar. Continue stirring until the cheese melts completely and the soup is creamy and smooth.
   • Taste and adjust the seasoning with salt and pepper as needed.

6. Serve

   • Ladle the soup into bowls and top with your choice of optional toppings, such as sour cream, extra cheese, or fresh cilantro. For a little crunch, add some crushed tortilla chips or crackers.

Ingredient Insights

Each ingredient in this recipe plays a crucial role in building layers of flavor and texture:

• Ground Beef: Provides a savory and hearty base for the soup. You can swap it out for ground turkey, chicken, or even a plant-based protein if you prefer.
• Elbow Macaroni: This small, curved pasta holds the soup’s broth beautifully and soaks up the flavors. You can use any small pasta you like, but macaroni is a classic for chili mac.
• Beans: Kidney beans add an extra layer of texture and protein. If you’re not a fan of kidney beans, feel free to use black beans, pinto beans, or even chickpeas for a different twist.
• Cheddar and Cream Cheese: These cheeses contribute both creaminess and flavor. The cheddar gives that familiar cheese flavor, while the cream cheese makes the soup velvety smooth.
• Spices: Chili powder, cumin, and paprika give the soup its bold, warming flavors. You can tweak the spice levels to suit your taste, making it as mild or as fiery as you like.

Expert Tips

• Spice Control: If you’re worried about the soup being too spicy, start with a smaller amount of chili powder and gradually add more to taste. You can always dial it up, but you can’t take it back once it’s in!
• Cheese Meltdown: To avoid clumpy cheese in your soup, make sure the heat is low when you add the cheddar and cream cheese. Stir constantly as it melts to ensure it incorporates smoothly.
• Slow Cooker Option: If you’re looking to make this a hands-off meal, consider cooking the ground beef, onions, and garlic first, then transfer everything to a slow cooker. Add the rest of the ingredients (including uncooked pasta) and cook on low for 3-4 hours.
• Freeze for Later: This soup freezes wonderfully! Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water to loosen it up.

Recipe Variations

While this recipe is already a crowd-pleaser, here are a few ideas to make it your own:

• Vegetarian Chili Mac: Omit the ground beef and add extra beans, such as black beans, pinto beans, or chickpeas. You could also use lentils for added protein.
• Spicy Version: Add diced jalapeños, a pinch of cayenne pepper, or hot sauce to turn up the heat.
• More Veggies: Toss in some diced bell peppers, carrots, or zucchini for added texture and nutrition. These can be sautéed with the onions or added in with the broth and tomatoes.
• Mexican Twist: Add a can of green chilies or chopped fresh cilantro. Top with a dollop of sour cream and a squeeze of lime for a zesty finish.

Final Words

Chili Mac Soup is a classic that never goes out of style. It’s the perfect balance of comfort, convenience, and flavor. Whether you’re craving something cozy on a cold night or looking for a dish that’ll satisfy the whole family, this soup fits the bill. It’s customizable, adaptable, and guaranteed to be a hit at the dinner table.