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
What Makes This Dish So Tasty
This soup is full of bold flavors and hearty ingredients that warm you up on a cold day. It’s easy to make and perfect for sharing with family and friends. The combination of spices gives it a nice kick without being overwhelming.
Best Cooking Tips
- Use fresh garlic and onions to enhance the flavor.
- Let the soup simmer for at least 30 minutes to develop a rich taste.
- Adjust the chili powder to your preferred spice level.
- Let the soup simmer for at least 30 minutes to develop a rich taste.
- Adjust the chili powder to your preferred spice level.
Directions
In a large saucepan, combine the tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic. Give everything a good stir, then cover the pan and bring it to a boil. Once it’s boiling, lower the heat and let it simmer gently for about 30 minutes, or until the veggies are nice and tender. When it’s ready, scoop the soup into bowls and sprinkle each one with a bit of Mexican cheese blend. Finish off with a dollop of sour cream on top, and enjoy!
Great Ways To Serve
Serve the soup hot with a side of crusty bread or tortilla chips. Top it with shredded cheese, sour cream, or fresh cilantro for extra flavor. A squeeze of lime juice can also brighten the taste.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Reheat gently on the stove to preserve the flavors.
