Cheesy Chili Soup

By sweet1122

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

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

Details

Servings 4
Adapted from kraftfoods.com

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.