Homeschool Mom’s Cheesy Chili Mac Soup
1 T. butter or oil
1 lg. onion, chopped
Saute the above for a few minutes. To it, add:
1 lb. ground beef or other ground meat
1 T. chili powder
1 t. cumin
Cook until browned. Then add:
2 1/2 C. milk (use fresh or canned reconstituted, I find soups are a good way to rotate storage milks)
2 C beef broth (I like to store the little Knorr Homestyle tubs that you reconstitute, no MSG in them)
1 8oz. pkg cream cheese
Stir together, bring to a boil and add:
1 1/2 C. pasta of the smaller variety, such as macaroni or little shells
Cook until pasta is done, then add:
2 C. shredded cheddar
1 jar of salsa
Stir together until cheese is melted, and serve. My husband and kids like to eat this soup with tortilla chips.
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