CHEESY VEGETABLE CHILI SOUP

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Cheesy Vegetable Chili Soup image

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.

Provided by newspapergal

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (28 ounce) can diced tomatoes
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)

Steps:

  • Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
  • Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
  • Stir in 1/3 cup of the cheddar cheese.
  • Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5

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