Cheesy Vegetable Chili Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins. Ingredients:
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans, drained or 1 (15 ounce) can black beans |
1 (14 1/2 ounce) can chicken broth |
1 onion, chopped |
2 stalks celery, chopped |
2 carrots, chopped |
2 teaspoons chili powder |
1 cup shredded cheddar cheese |
sour cream (optional) |
Directions:
1. Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
2. Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
3. Stir in 1/3 cup of the cheddar cheese.
4. Sprinkle each bowl with remaining cheese and top with sour cream, if desired.
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