Crockpot Cheesy Chili Macaroni Soup

When it comes to hearty comfort food, nothing beats a big bowl of Crockpot Cheesy Chili Macaroni Soup. Combining the rich flavors of chili, the creamy decadence of cheese, and the satisfying texture of macaroni pasta, this slow-cooked soup is a one-pot wonder perfect for busy weeknights or cozy family dinners. With minimal prep and the convenience of a slow cooker, this recipe makes it easy to enjoy a delicious homemade meal without spending hours in the kitchen. Whether you’re serving this to a hungry crowd or meal-prepping for the week, this dish will quickly become a household favorite. Get ready to savor every cheesy, spicy, and perfectly cooked bite!

Why You’ll Love This Recipe

This recipe is a standout for several reasons, making it a must-try for your family or guests:

1. Effortless Crockpot Cooking: Toss everything into the slow cooker and let it work its magic while you focus on other tasks.
2. Family-Friendly Comfort Food: The combination of cheesy, savory, and mildly spiced flavors appeals to both kids and adults.
3. One-Pot Meal: From protein to carbs to vegetables, this soup has everything you need in one bowl.
4. Customizable: Adjust the spice level, swap in your favorite cheese, or add extra veggies to suit your preferences.
5. Perfect for Meal Prep: The leftovers reheat beautifully, making it ideal for busy weeks.
6. Affordable and Filling: Made with pantry staples and budget-friendly ingredients, this recipe is as economical as it is satisfying.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 4–6 hours (on low) or 2–3 hours (on high)
• Total time: 4–6 hours 15 minutes (or 2–3 hours 15 minutes)
• Yield: 6 servings
• Serving Size: 1 generous bowl

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 45g
• Protein: 22g
• Fat: 16g
• Fiber: 6g
• Sugar: 5g

Ingredients

Here’s what you’ll need to create this cozy and cheesy chili macaroni soup:

• 1 lb (450 g) ground beef (or ground turkey for a leaner option)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can Rotel diced tomatoes with green chilies
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (8 oz) can tomato sauce
• 4 cups beef broth (or chicken broth for a lighter flavor)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 2 cups uncooked elbow macaroni pasta
• 2 cups shredded sharp cheddar cheese (plus extra for garnish)
• ½ cup heavy cream or whole milk
• 2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Ground Beef

1. Brown the Meat: Heat a skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon as it cooks. Season lightly with salt and pepper. Drain any excess fat, if needed.
2. Add Aromatics: Stir in the chopped onion, garlic, and red bell pepper. Sauté for 2–3 minutes until fragrant and the vegetables soften slightly.

Step 2: Assemble the Soup in the Crockpot

3. Transfer to Crockpot: Add the browned meat mixture to your slow cooker.
4. Add the Base Ingredients: Stir in the diced tomatoes, Rotel, tomato sauce, kidney beans, black beans, and beef broth.
5. Season: Sprinkle in the chili powder, cumin, smoked paprika, onion powder, and a pinch of salt and pepper. Stir everything together to combine.

Step 3: Slow Cook the Soup

6. Cook Low and Slow: Cover the Crockpot with the lid and cook on low for 4–6 hours or on high for 2–3 hours. This allows the flavors to meld beautifully.

Step 4: Add the Macaroni

7. Add Pasta: About 30 minutes before the cooking time is up, stir in the uncooked elbow macaroni. Replace the lid and continue cooking until the pasta is tender, about 25–30 minutes.

Step 5: Finish with Cheese and Cream

8. Stir in Cheese: Once the pasta is fully cooked, reduce the Crockpot to the “warm” setting. Stir in the shredded cheddar cheese until melted and creamy.
9. Add Cream: Pour in the heavy cream or milk, stirring to combine. Taste the soup and adjust the seasoning with additional salt, pepper, or chili powder if needed.

Step 6: Serve and Garnish

10. Serve: Ladle the soup into bowls and garnish with extra shredded cheese, fresh parsley or cilantro, and a dollop of sour cream if desired. Serve with crusty bread or cornbread for the ultimate comfort meal.

Ingredient Background

• Ground Beef: Provides the savory, hearty base for this soup. Ground turkey or even plant-based crumbles can be used as substitutes.
• Beans: Kidney and black beans add texture, protein, and fiber. You can swap them for pinto beans or cannellini beans if preferred.
• Rotel Tomatoes: These diced tomatoes with green chilies give the soup a subtle kick of spice. For a milder flavor, use regular diced tomatoes.
• Elbow Macaroni: The classic pasta shape for soups like this, macaroni holds its texture and absorbs the flavors of the broth perfectly.
• Cheddar Cheese: The star ingredient for a creamy, cheesy finish. Use sharp cheddar for maximum flavor or mix in Monterey Jack or pepper jack for variety.
• Spices: Chili powder, cumin, and smoked paprika provide the classic chili flavor, while onion powder adds depth.

Technique Tips

1. Pre-Cook the Meat: Browning the ground beef or turkey before adding it to the Crockpot enhances its flavor and texture.
2. Cook Pasta Separately for Meal Prep: If you’re planning to store leftovers, cook the macaroni separately and add it to individual servings to prevent it from absorbing too much liquid.
3. Gradually Add Cheese: Stir the shredded cheese into the soup gradually to ensure it melts evenly without clumping.
4. Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the creaminess of the soup. Grate your own for the best results.
5. Control the Spice: Adjust the heat level by increasing or decreasing the Rotel and chili powder to suit your family’s preference.

Alternative Presentation Ideas

• Serve in bread bowls for a fun, rustic presentation.
• Top each bowl with crushed tortilla chips or corn chips for added crunch.
• Offer toppings buffet-style, including sour cream, diced avocado, jalapeños, and chopped green onions, so everyone can customize their bowl.
• Pair with a simple green salad or roasted vegetables for a complete meal.

Additional Tips for Success

• Boost Flavor with Bacon: Add cooked, crumbled bacon to the soup for extra smokiness and depth.
• Thin It Out if Needed: If the soup thickens too much, stir in a bit more beef broth or milk to reach your desired consistency.
• Make It in Advance: This soup tastes even better the next day as the flavors have more time to meld. Prepare it ahead for gatherings or meal prep.
• Layering Ingredients: For optimal flavor, layer the ingredients in the Crockpot starting with the meat and aromatics, followed by the beans, tomatoes, and spices.

Recipe Variations

1. Vegetarian Version: Use plant-based crumbles or omit the meat altogether. Add more beans, mushrooms, or lentils for protein.
2. Gluten-Free Option: Replace the macaroni with gluten-free pasta or cooked rice.
3. Spicy Twist: Increase the cayenne or add diced jalapeños for an extra kick. Pepper jack cheese is another great option for heat.
4. Low-Carb Alternative: Skip the pasta and stir in riced cauliflower or zucchini noodles toward the end of cooking.
5. Mexican-Inspired: Add a teaspoon of taco seasoning and garnish with diced avocado, cilantro, and lime wedges for a Tex-Mex twist.

Freezing and Storage

• Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. For best results, freeze without the pasta and add freshly cooked macaroni when reheating.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm the soup gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk to thin it out if needed.

Healthier Twist Ideas

• Use lean ground turkey or chicken instead of beef to reduce saturated fat.
• Swap heavy cream with evaporated milk or unsweetened almond milk for fewer calories.
• Add extra vegetables like zucchini, spinach, or mushrooms for more nutrients.
• Reduce the amount of cheese and use nutritional yeast for a cheesy flavor with less fat.

Serving Suggestions for Events

• Game Day: This cheesy chili soup is perfect for feeding a crowd on game day. Serve with cornbread muffins or tortilla chips for dipping.
• Potlucks: Keep the soup warm in the Crockpot and let guests serve themselves. Set up a topping bar with shredded cheese, sour cream, and green onions.
• Family Dinners: Pair with garlic bread and a crisp side salad for a comforting weeknight meal.
• Cold Weather Gatherings: Serve alongside hot apple cider or mulled wine for a cozy winter party.

Special Equipment

• Crockpot/Slow Cooker: A 6-quart slow cooker works perfectly for this recipe.
• Wooden Spoon: For stirring the soup and breaking apart the meat during browning.
• Ladle: For serving generous portions of the soup.
• Box Grater: To shred fresh cheese for a creamy finish.

Frequently Asked Questions

1. Can I use a different type of pasta?
Yes! Small pasta shapes like shells, ditalini, or even penne work well. Adjust the cooking time as needed for different pasta types.

2. Can I make this without a Crockpot?
Absolutely. Use a large pot or Dutch oven. Simmer the soup on the stovetop for 30–40 minutes, adding the pasta in the last 10 minutes of cooking.

3. What if I don’t have Rotel?
You can substitute with an extra can of diced tomatoes and a small can of diced green chilies.

4. How do I make this soup thicker?
For a thicker soup, reduce the broth slightly or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the pasta.

5. Is this soup kid-friendly?
Yes! For picky eaters, reduce the spices and ensure the cheese is mild. You can also omit the beans if your kids aren’t fans.

6. Can I add other cheeses?
Definitely. A blend of cheddar, Monterey Jack, and mozzarella works wonderfully. For a smoky flavor, try smoked gouda.

7. How do I prevent the pasta from getting mushy?
Add the pasta during the last 30 minutes of cooking. For leftovers, store the pasta separately and add it when reheating.

8. Can I make this soup dairy-free?
Yes. Use a dairy-free cheese alternative and substitute the heavy cream with coconut milk or almond milk.

Conclusion

Crockpot Cheesy Chili Macaroni Soup is the ultimate comfort food, combining the heartiness of chili, the creaminess of cheese, and the coziness of a warm soup. Perfect for busy families, game days, or just curling up on a chilly evening, this recipe delivers big on flavor with minimal effort. Plus, with endless customization options, it’s easy to make this dish your own. Try it today and experience how simple, cheesy, and satisfying a slow-cooked meal can be!

Print