Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 529
- Carbohydrate: 74g
- Fat: 16g
- Fiber: 21g
- Protein: 26g
- Sugar: 14g
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