Jake's Chili-Soup

4.0

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

Submitted by jake142

Published on March 9, 2020

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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.

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.

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