Cheesy Vegetable Chili Soup
Warm up with a comforting bowl of Cheesy Vegetable Chili Soup, a hearty and flavorful fusion of creamy, cheesy goodness and classic chili spices. Packed with wholesome vegetables like zucchini, carrots, and bell peppers, along with protein-rich kidney and black beans, this recipe effortlessly blends health and indulgence. A medley of chili powder, cumin, and paprika provides a bold and smoky depth, while sharp cheddar cheese and a splash of milk create a velvety, rich texture. Topped with fresh cilantro and crunchy tortilla chips, this quick and easy 45-minute soup is perfect for a cozy family dinner or a crowd-pleasing party dish. Whether you're craving comfort food or a protein-packed meal, this versatile one-pot recipe will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 large carrot, peeled and diced
- 15 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 3 cups vegetable broth
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk (or heavy cream)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup crushed tortilla chips (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the red bell pepper, zucchini, and diced carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes, kidney beans, and black beans. Stir to combine.
Add the vegetable broth, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well and bring to a boil.
Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Lower the heat and stir in the shredded cheddar cheese and milk, mixing until the cheese is melted and the soup is creamy.
Taste and adjust the seasonings, if needed.
Serve hot in bowls, garnished with fresh cilantro and crushed tortilla chips.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 8161 mg | 355% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 58.6 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 2585 mg | 199% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6511 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
