Spicy Mac and Cheese Soup

Ingredients

• 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

Directions

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.