Ingredients
6
6 servings
- •2 (7.25 ounce) packages macaroni and cheese mix
- •¼ cup butter
- •2 cups chicken broth
- •1 (14.5 ounce) can diced tomatoes with green chile peppers
- •1 tablespoon garlic powder
- •1 teaspoon ground cumin
- •1 teaspoon dry mustard powder
- •½ teaspoon ground black pepper, or to taste
- •1 ½ cups milk
- •¾ cup sour cream, divided
Instructions
- Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
- Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
- Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.
Nutritional Facts
Per 6 servings
- Calories: 430
- Carbohydrate: 54g
- Fat: 18g
- Fiber: 2g
- Protein: 15g
- Sugar: 10g
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