Description
I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it’s become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty.
Ingredients
- 2 (7.25 ounce) packages macaroni and cheese mix
- ¼ cup butter
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard powder
- ½ teaspoon ground black pepper, or to taste
- 1 ½ cups milk
- ¾ cup sour cream, divided
Instructions
- Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages
- retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat
- stirring occasionally
- until tender but still slightly firm
- 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
- Mix butter
- chicken broth
- and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder
- cumin
- dry mustard
- pepper
- and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
- Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6