Chili Mac 'n' Cheddar Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Everything a cold-weather meal should be: cheesy, beefy, and dotted with tender pasta.
Ingredients
- 1 tbsp. olive oil
- 1 large onion
- 3/4 lb. lean ground beef
- 1 tbsp. hot Mexican chili powder
- 1 1/2 tsp. ground cumin
- 2 1/2 c. milk
- 1 can reduced-sodium chicken broth
- 1 can condensed cheddar-cheese soup
- 1 1/2 c. uncooked elbow pasta
- 1 1/2 c. shredded sharp Cheddar cheese
- diced tomato
- tortilla chips
- Minced jalapeño chile
Instructions
- Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 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.
- 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.
- Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
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