Hearty and Delicious Beefy Chili Soup

READY IN: 45mins


  • 1
    medium onion, chopped
  • 2
    tablespoons minced fresh garlic (or to taste)
  • 1
    small green bell pepper, seeded and finely chopped
  • 2
    tablespoons chili (or to taste)
  • 2 -4
    teaspoons dryed chili flakes (or to taste)
  • 1 -2
    teaspoon cumin (or to taste)
  • 1
    jalapeno pepper (seeded and finly chopped) (optional)
  • 5
    cups chicken broth (or use 3 cups broth and 2 cups water, or use all water)
  • 1
    (220 g) package Hamburger Helper mix for beef pasta (use Chili-Macaroni flavor for this)
  • 1
    (28 ounce) can diced tomatoes (undrained)
  • 1
    (8 ounce) can corn niblets (undrained)
  • 13
    cup sliced and black olives (or to taste)
  • salt and black pepper
  • sour cream (optional)


  • In a pot cook the macaroni from the Hambuger Helper package in boiling water until just al dente; drain and set aside.
  • In a large pot cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
  • Add in chili powder, cumin, dryed chili flakes and jalapeno pepper (if using) cook stirring for about 3-4 minutes.
  • Add in broth powdered sauce mix from the Hamburger Helper and tomatoes with juice; cook uncovered over medium-low heat stirring occasionally for about 45 minutes (can simmer longer if desired the longer you simmer the soup uncovered the richer it will be!).
  • Add in the cooked macaroni, undrained corn and olives, season with salt and pepper and simmer another 10 minutes or until heated through.
  • Ladle into bowls and dollup with sour cream if desired.