Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
Add onion, carrot and garlic; sauté 5 minutes.
Stir in broth, sugar, corn, beans, tomatoes and chilies; bring to a boil.
Cover, reduce heat, and simmer 2 hours.
VARIATION: This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.