Spicy Mac and Cheese Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (7.25 ounce) packages macaroni and cheese mix
• 1/4 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
• 1/2 teaspoon ground black pepper, or to taste
• 1 1/2 cups milk
• 3/4 cup sour cream, divided

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat.

2. Stir in the garlic powder, ground cumin, dry mustard and black pepper, and cook for 30 seconds until fragrant.

3. Pour in the chicken broth and the diced tomatoes with green chile peppers, including their liquid, and bring to a boil.

4. Add the dry pasta and cheese mix from both packages, stirring well to combine.

5. Reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring often, until the pasta is tender.

6. Stir in the milk and most of the sour cream, keeping a spoonful back for topping. Heat gently for 2 minutes without boiling.

7. Ladle into bowls and top each serving with a dollop of the reserved sour cream.