![](https://cdn.statically.io/img/www.allrecipes.com/thmb/CVSQLaEF9VLYo13rdEJuDDSf5Tg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4465599-e0ef3ca53bc343d79ae090a23ad23a3a.jpg)
Ingredients
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1 (28 ounce) can diced tomatoes, undrained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can corn
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1 (14.5 ounce) can vegetable broth
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3 carrots, chopped
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2 stalks celery, chopped
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½ onion, chopped
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1 tablespoon chili powder, or to taste
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1 clove garlic, minced
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1 cup shredded Mexican cheese blend
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¼ cup sour cream
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.
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Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
Nutrition Facts (per serving)
529 | Calories |
16g | Fat |
74g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 529 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 10g | 49% |
Cholesterol 39mg | 13% |
Sodium 1804mg | 78% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 21g | 74% |
Total Sugars 14g | |
Protein 26g | 52% |
Vitamin C 26mg | 29% |
Calcium 420mg | 32% |
Iron 9mg | 52% |
Potassium 1067mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.