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Chili Macaroni Soup

 Chili Macaroni Soup
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.
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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).
Nutritional Facts: 1 serving (1 cup) equals 145 calories, 6 g fat (2 g saturated fat), 33 mg cholesterol, 416 mg sodium, 10 g carbohydrate, 2 g fiber, 13 g protein.