Cheesy Chili Soup

By allie5jones

Ingredients

• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (15 oz.) kidney beans, rinsed, drained
• 1 can (14 1/2 oz.) chicken broth
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 tsp. chili powder
• 1 c. Kraft shredded Mexican style cheese, divided

Details

Servings 4

Preparation

Step 1

Bring all ingredients except cheese to boil in medium saucepan. Reduce heat to low; simmer 25 minutes or until vegetables are tender. Stir in 1/3 of the cheese. Ladle into bowls. Sprinkle with remaining cheese.