Jake's Chili-Soup recipe

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Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn
1 (14.5 ounce) can vegetable broth
3 carrots, chopped
2 stalks celery, chopped
½ onion, chopped
1 tablespoon chili powder, or to taste
1 clove garlic, minced
1 cup shredded Mexican cheese blend
¼ cup sour cream

Nutrition Info

528.8 calories
carbohydrate: 73.7 g
cholesterol: 38.6 mg
fat: 16.2 g
fiber: 20.8 g
protein: 26.1 g
saturatedFat: 9.8 g
servingSize: -
sodium: 1804 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.

  2. Ladle chili-soup into 4 bowls, top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

Recipe Yield

4 servings

Recipe Note

Hearty veggie chili-soup that's quick, easy, and delicious.

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