Cheesy Vegetable Chili Soup
35 mins (prep 10, cooking 25)
9 ingredients
4 servings
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.

Categories:  <-60-mins , seasonal , soups-&-stews , low-carb , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , winter , easy , beans , fall , healthy , vegetable , healthy-2 ,
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Serving Size (218.18 g)
Servings 4
Amount per Serving
Calories 503.02 Calories from Fat 60.84
% Daily Value *
Total Fat 6.76g 41.58%
Saturated Fat 1.48g 29.66%
Trans Fat 0.0g %
Cholesterol 68.86mg 91.81%
Sodium 357.49mg 59.58%
Total Carbohydrate 63.62g 84.83%
Dietary Fiber 19.92 g 318.8%
Sugars 0.13 g %
Protein 50.01g 400.11%
Vitamin A 458.64IU% Vitamin C 0.01mg%
Calcium 161.44mg% Iron 9.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes, stalks celery, shredded cheddar cheese