Chili Macaroni Soup Recipe

Be the first to add a review
Publisher Photo
Turn a boxed macaroni dinner into a thick zesty soup with this recipe from Flo Burtnett. The Gage, Oklahoma cook ladles out hearty helpings, which are chock-full of ground beef, tomatoes, corn, seasonings and more.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 5 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (7-1/2 ounces) chili macaroni dinner mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 2 tablespoons sliced ripe olives

Nutritional Facts

1 cup: 145 calories, 6g fat (2g saturated fat), 33mg cholesterol, 416mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 13g protein.


  1. In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes.
  2. Add macaroni from the dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally. Yield: 9 servings (about 2 quarts).
Originally published as Chili Macaroni Soup in Quick Cooking July/August 2002, p62

Reviews for Chili Macaroni Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image