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Cheesy Vegetable Chili Soup

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“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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
  2. Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
  3. Stir in 1/3 cup of the cheddar cheese.
  4. Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

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