Chili Macaroni Soup


Chili Macaroni Soup

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


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  • 1 tbsp olive oil

  • 1/4 onion, diced

  • 3 oz tomato paste

  • 14 oz can petite diced tomatoes

  • 2 – 15.5 oz cans chili beans

  • 8 oz elbow pasta

  • 1 billion cube

  • 4 cups water

  • 1/2 tbsp brown sugar

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp dried oregano


  • To a large pot on the stove over medium heat add in the oil. Once the oil is hot to add in the onion let the onion cook for two minutes then stir in the tomato paste, add in the diced tomatoes, chili beans, pasta, bouillon, cube, water, and seasonings stir well. Bring up to a simmer then turn the heat to low let cook on low for 12 to 16 minutes or until the pasta is tender, while simmering stir occasionally and if the liquid line gets too low, add in 1/2 cup more water at a time until the pasta is cooked.

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