THE RECIPE JOURNAL · Main Course
Chili Soup from Jake
This hearty chili soup is perfect for warming up on a chilly day, packed with bold flavors and a satisfying kick. It's a simple, comforting meal that’s sure to become a family favorite in no time.
FROM THE KITCHEN • Chili Soup from Jake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic in a large pot. Put a lid on and bring everything to a gentle boil. Once it’s boiling, lower the heat and let it simmer until the veggies are nice and tender, which should take about 30 minutes. When it’s ready, scoop the soup into bowls and top each serving with a generous sprinkle of Mexican cheese blend and a dollop of sour cream. Enjoy!
Why you’ll love it
This soup is full of bold flavors and just the right amount of heat. It’s hearty and satisfying, perfect for warming up on a chilly day. Plus, it comes together quickly with simple ingredients.
How to serve
Serve the soup with a dollop of sour cream or shredded cheese on top. A side of warm cornbread or tortilla chips pairs wonderfully. Add some chopped green onions or fresh cilantro for a bright finish.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. This soup also freezes well—just thaw overnight in the fridge before reheating.
