I’m not sure how I’ve blogged for over a year and haven’t yet posted this Cheesy Chili Soup recipe. I found this soup recipe years ago in a Kraft magazine and it has been in rotation here ever since. In reflecting, I realize I have had a few different students staying with us over the past year….one hockey billet…and an international student…who were both not big soup fans, so I think I cut way back on making soup during that time. 🙂 My kids have always been good eaters…there were no other options for them. If they didn’t like what I made, they could make themselves a peanut butter sandwich. That was it. I honestly only remember one peanut butter sandwich ever being made! They all just love food as much as I do I guess.
Anyway….this isn’t meant to be a parenting type post, but rather a “cook from your pantry” post. Even if you don’t follow my Meal Plan Monday’s and haven’t gotten into the swing of planning your meals, you should have some basic pantry ingredients on hand, so that you are able to quickly throw together a meal at the end of the day.
Carrots, onions and celery are the most basic produce items that I think should be in your fridge at pretty much all times. It can form the base for so many recipes, including a lot of soups. The remaining ingredients are usually always in my pantry. Chicken stock, beans and diced tomatoes will be a go to and gives you the ability to start a lot of meals. Throw in some cheese…which I also always have on hand…and some chili powder, and you’re good to go!
This soup is a literal dump and stir, minus the cheese. A few minutes to chop up the vegetables, dump everything in and let it simmer away. What could be easier! Perfect recipe for kids to try, or for you to throw together on a Sunday for your weekday lunches, or for a meatless Monday. It is hearty, and delicious and I often serve it with biscuits or a toasted bagel.
- 1 can 20 oz diced tomatoes
- 1 can 19 oz kidney beans, drained and rinsed
- 14 oz chicken stock
- 2 stalk celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 tsp chili powder
- 1 Cup shredded marble cheddar cheese, divided
- Bring all ingredients, except cheese, to a boil in a medium pot
- Simmer on low for 25 minutes or until vegetables are tender
- Stir in ⅓ Cup of cheese
- Ladle into bowls and top with remaining shredded cheese
- * You can substitute any type of bean, such as black beans or chickpeas, etc.
- * Serve with a dollop of sour cream for something a little extra
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Does anyone want to talk about my place mat? I got a set of these at a yard sale a few years back….and I love them! I only have a set of 4, so I don’t even get to use them that much, but these just speak to me. I still remember how happy I was when I spotted them. 🙂 It’s Mason Jar beauty…in a place mat!
It’s a great time to put on a pot of Cheesy Chili Soup. Your house will smell good, and it will hit the spot. Enjoy!
I have a similar recipe called Pizza Soup and it is my favourite soup! It seems the chili powder adds a lot of flavour and mine includes some oregano as well. The Pizza Soup also includes some salami, which is usually left out.