Heat oil in a 5-quart soup pot over medium-high heat. Add onion and sautÃƒÂƒÃ‚Â© 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin, cook and stir for 2 minutes. Add cannabis milk and broth, then stir in condensed soup until dissolved. Bring to a very slight boil, reduce heat to low, cover and simmer about 3 minutes. Stir in pasta. Continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat and let stand 5 minutes or until pasta is fully cooked. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
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