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Why Everyone Loves This Recipe
This chili soup is packed with bold flavors and a perfect balance of spices. It’s hearty and comforting, making it an ideal meal for chilly days. Plus, it’s easy to customize with your favorite ingredients.
Helpful Chef Tips
- Use fresh spices for a more vibrant taste.
- Let the soup simmer longer to deepen the flavors.
- Adjust the heat level by adding more or fewer chili peppers.
- Let the soup simmer longer to deepen the flavors.
- Adjust the heat level by adding more or fewer chili peppers.
Directions
Combin the tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic in a large pot. Cover it up and bring everything to a boil. Once it’s 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, ladle the soup into bowls and sprinkle each one with a good handful of Mexican cheese blend. Finish things off with a dollop of sour cream on top, and enjoy!
Serving Options
Serve the soup hot with a sprinkle of shredded cheese and a dollop of sour cream. Cornbread or crusty bread on the side makes a great addition. A simple green salad can help balance the richness.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after sitting overnight. You can also freeze the soup for up to 3 months; just thaw and reheat gently on the stove.
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