Total Time
Prep 10 mins
Cook 24 mins

I have not made this yet but putting here for safe keeping! Sounds delicious! I got it from Redbook Magazine.

Ingredients Nutrition


  1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
  2. Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
  3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
Most Helpful

YUM! This is great! Just two changes - I didn't have hot chili powder, so I just added 1/4 tsp. cayenne pepper. Had some left over canned chopped tomatoes in the fridge so I threw them in instead of using them for garnish. Delicious! Thanks for posting.

SReiff March 24, 2009