Chili Mac Soup
Highlighted under: Nourishing Comfort Bowls
I have to admit, I’m not usually a fan of soup, but this Chili Mac Soup is one I actually look forward to. It’s cozy and comforting, perfect for those chilly evenings when you just want something warm in your belly. Plus, it’s a great way to use up some pantry staples. The whole thing runs about $6-8, which is pretty good for a meal that feeds my family of four. I first made it during a particularly long week at work, when I needed something quick and satisfying. Honestly, it’s become a regular in our dinner rotation since then.
What I Love About This
- It uses simple ingredients you probably have on hand
- The flavors just meld together beautifully
- Leftovers reheat like a charm, which is a win for meal prep days
The Secret to This Chili Mac Soup
One of the best things about this Chili Mac Soup is how simple it is. You can swap out ingredients based on what you have. If you're not a fan of kidney beans, black beans work just as well, or even chickpeas if you're feeling adventurous. The soup is also forgiving, so if you forget the garlic or the cumin, it’s still going to be good, just a bit different. I love when meals don’t need to be overthought.
Another thing that makes this a favorite in my house is how the flavors come together as it simmers. The spices blend into the broth, and the macaroni soaks up some of that warmth while cooking. I find that the longer you let it sit after cooking, the more the flavors develop. Often, I make a batch in the evening, and I serve leftovers for lunch the next day. It just gets better!
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 8 oz elbow macaroni
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
Sauté the Veggies
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it’s softened. Toss in the minced garlic and chopped bell pepper, cooking for another 2 minutes. You want everything to smell nice and fragrant.
Add the Wonderful Ingredients
Stir in the kidney beans, diced tomatoes, vegetable broth, chili powder, and cumin. Bring the soup to a nice simmer, and let it bubble away for about 10 minutes. Make sure to taste and add salt and pepper as needed.
Cook the Macaroni
Once the soup is simmering, add the elbow macaroni. Cook according to the package instructions, usually around 8-10 minutes. Keep an eye on it, so it doesn’t get mushy. You want that nice al dente texture.
Finishing Touches
When the macaroni is done, it’s time to remove the pot from heat. If you’re using cheese, stir it in now, letting it melt into the soup for a creamy texture. Serve it hot, and don’t forget to sprinkle a little extra cheese on top if you like.
Pro Tips
- Feel free to kick up the heat with some diced jalapeños if you're craving spice
- You can also swap out the beans for chickpeas or lentils, depending on what you have on hand
- If you want a thicker soup, add an extra 1/2 cup of broth or a splash of water towards the end
Chili Mac Soup Leftovers Plan
When it comes to leftovers, this Chili Mac Soup is a winner. I usually let it cool completely before transferring it to an airtight container. You can keep it in the fridge for about three to four days. Just remember that the macaroni will continue to absorb broth, so if you like it soupy, add a splash of broth or water when reheating. Honestly, I sometimes use the microwave for convenience, but I prefer heating it on the stove because it warms the soup evenly.
Another tip is to freeze any leftover soup. I use freezer-safe containers and leave a little space at the top for expansion. It should last for about three months in the freezer. Just give it a good stir after thawing since the pasta may break up a bit, but it still tastes great!
Dietary Swaps
For a lighter version, you can replace the elbow macaroni with a whole grain or even gluten-free pasta. Just keep an eye on the cooking time, as different kinds of pasta can vary. Also, if you want to make this dairy-free, you can skip the cheese or use a dairy-free alternative. Honestly, I’ve made this without cheese a few times, and it still feels hearty and comforting.
If you’re looking to add more veggies, feel free to throw in some chopped zucchini or spinach when you add the beans and tomatoes. I sometimes toss in a handful of frozen corn as well. It brightens up the soup and adds a touch of sweetness, which balances nicely with the spices.
Chili Mac Soup
Created by: The Tastycrafter Team
Recipe Type: Nourishing Comfort Bowls
Skill Level: Beginner
Final Quantity: 6.0
What You'll Need
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 8 oz elbow macaroni
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
How-To Steps
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it’s softened. Toss in the minced garlic and chopped bell pepper, cooking for another 2 minutes. You want everything to smell nice and fragrant.
Stir in the kidney beans, diced tomatoes, vegetable broth, chili powder, and cumin. Bring the soup to a nice simmer, and let it bubble away for about 10 minutes. Make sure to taste and add salt and pepper as needed.
Once the soup is simmering, add the elbow macaroni. Cook according to the package instructions, usually around 8-10 minutes. Keep an eye on it, so it doesn’t get mushy. You want that nice al dente texture.
When the macaroni is done, it’s time to remove the pot from heat. If you’re using cheese, stir it in now, letting it melt into the soup for a creamy texture. Serve it hot, and don’t forget to sprinkle a little extra cheese on top if you like.
Extra Tips
- Feel free to kick up the heat with some diced jalapeños if you're craving spice
- You can also swap out the beans for chickpeas or lentils, depending on what you have on hand
- If you want a thicker soup, add an extra 1/2 cup of broth or a splash of water towards the end
Nutritional Breakdown (Per Serving)
- Calories (kcal): 350
- Total Fat (g): 10.5
- Saturated Fat (g): 3.5
- Cholesterol (mg): 25
- Sodium (mg): 640
- Total Carbohydrates (g): 50
- Dietary Fiber (g): 10
- Sugars (g): 6
- Protein (g): 15