Cheesy Chili Vegetable Soup

By lindybug

Ingredients

• 1 (28 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (14.5 oz) can chicken broth
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 tsp chili powder
• 1 cup shredded Mexican style Cheese, divided
• Sour cream, to serve

Details

Servings 4

Preparation

Step 1

Bring all ingredients except cheese to a boil in a medium saucepan.

Reduce heat to low; simmer 25 min or until vegetables are tender. Stir in 1/3 of the cheese.

Ladle into bowls. Sprinkle with remaining cheese. Top with sour cream.