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
Why This Dish Is Hard To Resist
This chili soup is packed with rich flavors and a perfect balance of spices. It’s hearty and comforting, making it great for any chilly day. Plus, it’s easy to customize with your favorite ingredients.
Expert Cooking Tips
- Brown the meat well to develop a deeper flavor.
- Let the soup simmer slowly to allow the spices to blend fully.
- Taste and adjust the seasoning before serving to get the perfect heat level.
- Let the soup simmer slowly to allow the spices to blend fully.
- Taste and adjust the seasoning before serving to get the perfect heat level.
Directions
Combin the tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic in a large saucepan. Cover the pan and bring everything to a boil. Once boiling, turn the heat down to low and let it simmer gently for about 30 minutes, or until the veggies are nice and tender. When it’s ready, scoop the chili soup into bowls and sprinkle each one with a good handful of Mexican cheese blend. Finish it off with a dollop of sour cream on top, and enjoy!
How To Enjoy This Dish
Serve this soup hot with a side of crusty bread or tortilla chips. A dollop of sour cream or shredded cheese on top adds a nice creamy touch. Fresh cilantro or chopped green onions also make great garnishes.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just cool completely before freezing and reheat gently on the stove. Stir occasionally to keep the flavors fresh.
