Jake's Chili-Soup recipe
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- 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 caloriescarbohydrate: 73.7 gcholesterol: 38.6 mgfat: 16.2 gfiber: 20.8 gprotein: 26.1 gsaturatedFat: 9.8 gservingSize: -sodium: 1804 mgsugar: 13.7 gtransFat: : -unsaturatedFat: : -
Directions Jake's Chili-Soup
Directions
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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.