Hearty Ground Pork Chili Mac Soup (One-Pot, Easy Recipe

When the weather turns cool, there’s nothing more comforting than a big bowl of warm, hearty soup. And this Chili Mac Ground Pork Soup is the ultimate answer to your comfort food cravings! It’s a fantastic twist on classic chili and mac and cheese, combined into one delicious, satisfying bowl.

This recipe is designed for ease and maximum flavor, utilizing ground pork for a rich, savory base that pairs perfectly with robust chili spices and tender macaroni. Best of all, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious meal.

Ingredient Notes:

• Ground Pork: This is the star! Ground pork adds a delicious richness and savory depth that’s different from beef or turkey. Look for lean to medium ground pork.
• Diced Tomatoes & Tomato Paste: These form the foundational tomato base of the chili. The paste adds concentrated flavor.
• Chili Powder & Cumin: The essential spices for that classic chili flavor. Adjust to your heat preference!
• Macaroni: Small elbow macaroni cooks quickly directly in the soup, absorbing all the wonderful flavors. Use a gluten-free macaroni if needed.
• Chicken Broth: Use a good quality chicken broth or stock for the liquid base. Vegetable broth also works.
• Cheese: Sharp cheddar or a Mexican blend works beautifully for topping, adding that classic “mac and cheese” element.

Step-By-Step Photos and Directions:

• Brown Pork: Brown the ground pork in a large pot or Dutch oven, breaking it up as it cooks. Drain excess fat.

• Saute Aromatics: Add onion and garlic to the pot and sauteuntil softened.
• Build Flavor: Stir in tomato paste, chili powder, and cumin. Cook for a minute until fragrant.

• Simmer Soup: Add diced tomatoes, chicken broth, water, beans and macaroni. Bring to a simmer, then reduce heat and cook until macaroni is tender.

• Serve: Ladle into bowls and top generously with shredded cheese.

Tips For Success

• Drain the Fat: After browning the pork, drain off any excess fat. This prevents the soup from becoming greasy and allows the other flavors to shine.
• Don’t Overcook Macaroni: Watch the macaroni carefully! It can go from tender to mushy quickly. Cook it just until al dente, as it will continue to soften slightly in the hot soup.
• Adjust Seasoning: Taste and adjust salt and spices before serving. A dash of hot sauce can add extra zing if desired.
• Toppings are Key: Don’t skip the cheese! Other great toppings include sour cream, fresh cilantro, or sliced green onions.

Frequently Asked Questions:

• Can I make this gluten-free? Absolutely! Simply use your favorite gluten-free elbow macaroni. Most broths and spices are already GF, but always double-check labels.
• Can I use a different ground meat? Yes, ground beef or ground turkey can be substituted for ground pork. Adjust cooking time as needed.
• How long does this soup last? Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. The macaroni may soften further, so you might add a splash of broth when reheating.
• Can I freeze Chili Mac Soup? Yes, but note that the macaroni texture may change slightly upon thawing. Freeze in individual portions for easy reheating.

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Ground Pork Chili Macaroni Soup

Equipment

• Large pot or Dutch oven

Ingredients 1x2x3x

• 1 Tbsp olive oil
• 1 lb ground pork
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (6 oz) can tomato paste
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup water
• 1 1/2 cups elbow macaroni (gluten-free if desired)
• Salt and black pepper to taste
• For serving: Shredded cheddar cheese, sour cream, fresh cilantro (optional)

Instructions

1. Brown Pork: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned throughout. Drain any excess fat.
2. Sauté Aromatics: Add diced onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
3. Build Flavor: Add tomato paste, chili powder, and cumin to the pot. Stir well and cook for 1-2 minutes, allowing the spices to toast.
4. Simmer Soup: Pour in diced tomatoes (undrained), chicken broth, and water. Bring the mixture to a boil, then reduce heat to a simmer.
5. Add Macaroni: Stir in the elbow macaroni. Continue to simmer for 10-12 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
6. Season & Serve: Season the soup with salt and black pepper to taste. Ladle hot soup into bowls and top generously with shredded cheddar cheese and your favorite optional garnishes.

Notes

• Heat Level: For a spicier soup, add 1/4 teaspoon of cayenne pepper with the chili powder, or a dash of your favorite hot sauce at the end.
• Vegetable Boost: Feel free to stir in a can of drained kidney beans or black beans, or a cup of frozen corn, during the last 5 minutes of cooking.
• Reheating: If reheating leftovers, you may want to add a splash of extra chicken broth or water, as the macaroni will continue to absorb liquid.

SPECIAL NOTE

This soup is even better the next day as the flavors have more time to meld! Make a big batch for easy lunches or dinners throughout the week.

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 6 total servings.)

Nutrient	Amount per Serving (Estimated)
Calories	450 kcal
Protein	30 g
Fat	25 g
Saturated Fat	10 g
Carbohydrates	28 g
Fiber	4 g
Sugar	6 g
Cholesterol	80 mg
Sodium	900 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 6 equal servings. Values may vary significantly depending on the leanness of the ground pork, the specific brand of macaroni, and the amount/type of cheese used. This information is for general guidance only.