You’ll remark that the flavor of these fried pork chops is similar to heaven.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ½ onion, chopped
- 1 tablespoon chili powder, or to taste
- 1 clove garlic, minced
- 1 cup shredded Mexican cheese blend
- ¼ cup sour cream
Instructions
- 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.
- Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 21 g |
| Protein | 26 g |
| Saturated Fat | 10 g |
| Sodium | 1804 mg |
| Sugars | 14 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is as easy at it comes and a perfect way to stretch the grocery budget at the end of month, with ingredients that are in the pantry. An easy recipe to customize to your families taste and what you have on hand.