- 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
- 1/2 onion, chopped
- 1 tablespoon chili powder, or to taste
- 1 clove garlic, minced
- 1 cup shredded Mexican cheese blend
- 1/4 cup sour cream
- 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.
- Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
10/20/2019
recipepes.com
jake's chili-soup, recipe
PT15M
PT1H
5
455 calories
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