Cheesy Chili Soup

By rrxing

Ingredients

• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (15 oz.) kidney beans, rinsed
• 1 can (14-1/2 oz.) chicken broth
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 tsp. chili powder
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Preparation

Step 1

BRING all ingredients except cheese to boil in medium saucepan.

SIMMER on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.

LADLE into bowls. Top with remaining cheese.