Chili Mac N Cheddar Soup

• 1 tablespoon olive oil
• 1 large onion, diced (1 cup)
• 3/4 lb ground beef
• 1 tablespoon chili powder (hot)
• 1 1/2 teaspoons ground cumin
• 2 1/2 cups milk
• 14 1/2 ounces chicken broth
• 10 3/4 ounces condensed cheddar cheese soup
• 1 1/2 cups elbow macaroni, uncooked
• 1 1/2 cups sharp cheddar cheese, shredded
• GARNISH
• diced tomato
• tortilla chips
• minced jalapeno chile

1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 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.
2. 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.
3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

olive oil, onion, ground beef, chili powder, ground cumin, milk, chicken broth, cheddar cheese, elbow macaroni, cheddar cheese, tomato, tortilla chips, jalapeno chile

Taken from www.food.com/recipe/chili-mac-n-cheddar-soup-352383 (may not work)