Cheesy Vegetable Chili Soup
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.
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INGREDIENTS
Nutrition- 1(28 ounce) can diced tomatoes
- 1
- 1(14 1/2 ounce) can chicken broth
- 1
- 2
- 2
- 2teaspoons chili powder
- 1cup shredded cheddar cheese
-
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DIRECTIONS
- 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.
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