Cheesy Chili Soup
Combine the ease of soup and the heartiness of chili.
Recipe Ingredients
1 can (28 ounce) diced tomatoes, undrained
1 can (15 ounce) kidney beans, rinsed, drained
1 can (14-1/2 ounce) chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons chili powder
1 cup shredded Mexican Style cheese, divided
Recipe Directions
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.
Makes four servings, 1-3/4 cup each.
Nutrition information will vary depending on type of broth used (i.e. non fat or regular), type of beans, cheese, etc.
