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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until soft and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 4

Add the red bell pepper, zucchini, and diced carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the canned diced tomatoes, kidney beans, and black beans. Stir to combine.

Step 6

Add the vegetable broth, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well and bring to a boil.

Step 7

Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Lower the heat and stir in the shredded cheddar cheese and milk, mixing until the cheese is melted and the soup is creamy.

Step 9

Taste and adjust the seasonings, if needed.

Step 10

Serve hot in bowls, garnished with fresh cilantro and crushed tortilla chips.

Nutrition Facts

Serving size	(3176.2g)

Amount per serving	% Daily Value*
Calories	2911.2

Total Fat 134.7g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 266.1mg	0%
Sodium 8160.7mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 78.8g	0%
Total Sugars 58.6g
Protein 140.9g	0%

Vitamin D 124.0IU	0%
Calcium 2585.0mg	0%
Iron 27.2mg	0%
Potassium 6511.4mg	0%

*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.

Source of Calories

Fat: 40.4%

Protein: 18.8%

Carbs: 40.8%