Crockpot Cheesy Chili Macaroni Soup
Cheesy Chili Macaroni Soup - This hearty dinner combines cheesy chili and macaroni soup right in your crockpot or instant pot! The most flavorful macaroni soup loaded with beef, beans, and cheese!
Ingredients
- 1 poundlean ground beef
- 1 largeonion, (diced)
- 115 ounce can tomato sauce
- 115 ounce can diced tomatoes
- 315 ounce cans chili beans
- 3 cupsbeef broth
- 1 tablespoonchili powder
- 2 teaspoonsgarlic powder
- 1 teaspooncumin
- ½ teaspoonsalt
- 1 teaspoonhot sauce, (optional)
- 2 cupsmacaroni, (cooked if using slow cooker)
- 1 ½ cupsshredded cheddar cheese
Directions
Slow cooker directions:
- 1
Brown the ground beef in a large skillet over medium high heat along with the diced onion until no longer pink. Drain grease if neccessary.
- 2
Add the beef mixture to the bottom of your slow cooker along with the tomato sauce, diced tomatoes, chili beans, beef broth, and seasonings.
- 3
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 4
Before serving, add the shredded cheese and cooked macaroni and stir well, until the cheese is melted. Serve immediately.
Instant pot directions:
- 1
Turn the Instant Pot on to saute (high) mode. Once hot, add the ground beef and diced onion and cook until no longer pink. Drain any grease if necessary and return the beef to the pot.
- 2
Add in the tomato sauce, diced tomatoes, chili beans, beef broth, seasonings, and UNCOOKED macaroni and stir to combine.
- 3
Place the lid on the pot and seal the valve.
- 4
Set the pot to manual (high pressure) for 5 minutes.
- 5
Once the cooking time is up, do a quick release. Remove the lid and stir the cheese into the soup. Serve immediately.