Chili-Mac Soup

Cooking a hearty main-dish soup is quick and easy with a Hamburger Helper® mix.

Chili-Mac Soup

HamburgerHelperRecipe by HamburgerHelper

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20 minutes

30 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 330
  • 10g
    (Saturated Fat 3 1/2g, Trans Fat 1/2g)
  • 45mg
  • 990mg
  • 40g
    (Dietary Fiber 3g, Sugars 8g)
  • 18g
  • Percent Daily Value*
  • 15%
  • 15%
  • 6%
  • 20%
  • Exchanges
  • 1/2
  • 1 1/2
  • 2 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Special Touch

    Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips.

  • Substitution

    You can use 1 cup of Green Giant® Valley Fresh Steamers™ Niblets® frozen corn instead of the canned corn.

Ingredients

  • 1  lb lean (at least 80%) ground beef
  • 1  medium onion, chopped (1/2 cup)
  • 1/4  cup chopped green bell pepper
  • 5  cups hot water
  • 1  box Hamburger Helper® chili macaroni
  • 1  teaspoon chili powder
  • 1/2  teaspoon garlic salt
  • 2  cups diced tomatoes (from 28-oz can)
  • 1  can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
  • 2  tablespoons sliced pitted ripe olives

Directions

  1. 1In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. 2Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
  3. 3Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Categories: Course, Main Dishes, Beef, Soups & Stews, Soups & Stews, Cuisine, Mexican, Healthy, Ingredient, Beef

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