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Ingredients40 m servings 529 cals
Original recipe yields 4 servings
- 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.
Per Serving: 529 calories; 16.2 g fat; 73.7 g carbohydrates; 26.1 g protein; 39 mg cholesterol; 1804 mg sodium. Full nutrition
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