- 4
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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
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.