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
• 1/2 onion, chopped
• 1 tablespoon chili powder, or to taste
• 1 clove garlic, minced
• 1 cup shredded Mexican cheese blend
• 1/4 cup sour cream

Instructions

1. Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
2. Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.