Chili Mac Soup

Chili Mac Soup

A main dish recipe for a thick and hearty Chili Macaroni Soup that combines not two but three of my favorites: chili, soup and pasta! And yes, I know it’s summer (for most of my readers). But I for one can’t imagine going the entire summer without eating soup or chili. This is the type of food I love and crave. I always find me way back to it after eating my fill of the foods we associate with summer like salads and burgers. Anytime is a good time for comfort food like this. So crank up your air conditioner and make it!

It’s a snap to throw together and cooks up quickly. I used my basic go-to chili recipe and added chicken broth and pasta shells. It’s made with ground beef, cannelini beans, corn, green peppers, onions and whole-grain pasta shells. The broth is a combination of diced tomatoes and chicken broth heavily seasoned with chili spices. Filled with flavor, it’s satisfying and delicious!


-Make it meatless by adding additional can of beans in place of the ground meat.
-Substitute ground turkey for the beef.
-Use a different type of bean.
-Forego the chicken broth altogether and make straight chili mac.

Chili Mac Soup

Chili Mac Soup
(by Reeni)

1 pound Ground Beef or Turkey
1 Yellow Onion, thinly sliced in half moons
1 Green Bell Pepper, thinly sliced in 1-inch long pieces
Canola oil, for sauting
1 tablespoon Chile Powder
1 teaspoon Oregano
1 teaspoon Smoked Paprika
1 teaspoon Cumin
½ teaspoon Sea or Kosher Salt, plus more to taste
Cayenne pepper, optional, amount up to you
1/8 teaspoon Fresh Black Pepper, plus more to taste
1 – 14 ounce can Cannelini Beans with juices
1 – 14 ounce can Diced Tomatoes
2 – 14 ounce cans Chicken Broth (low salt)
12 ounces Medium-size Pasta Shells (like Barila Whole-grain)
Shredded Cheddar, for serving
Sour Cream, for serving

1. In a large skillet brown the ground beef over medium heat crumbling it apart as it cooks. Meanwhile in a large soup pot saute the onion and green pepper in enough oil to lightly cover bottom of the pan.

2. When the onion and peppers are tender add all of the herbs and spices including the salt and pepper with a little more oil if needed. Cook for 2 to 3 more minutes.

3. Drain the grease from the ground beef and add to the onion mixture along with the beans, tomatoes and broth. Bring to a simmer and cook for 25 minutes, stirring occasionally. Taste halfway through and season as needed, and again at the end.

4. Cook the pasta separately according to package directions. Drain and toss with a teaspoon of olive oil.

5. To serve spoon pasta into bowl, ladle soup over top. Serve with shredded cheese and sour cream.

Print Recipe

Chili Mac Soup

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!

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  1. Cool Lassi(e) says

    After seeing Chow and Chatter's Tweet i decided to stop by. Am amazed by all the wonderful collection of recipes you have here. Happy to be following you. Will visit often.

  2. Sweet and Savory Eat says

    Yum…reminds me of the veggie beef noodle soup I always make in the winter. I could eat soup now even though it is 85 degrees outside…the husband on the other hand? Not so much:)

  3. Susi's Kochen u says

    This soup looks delicious. Even though it is a 110 degrees today I might be inclined to make this in the next few days just because it looks and sounds so good :o)

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