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Cheesy Chili Soup

Cheesy Chili Soup

Prep Time:

5 min

Total Time:

30 min

Makes:

4 servings, 1-3/4 cups (425 mL) each

What You Need!

1 can (398 mL) no salt added tomatoes, undrained

1 can (19 fl oz/540 mL) kidney beans, rinsed

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 tsp. chili powder

1 cup KRAFT Tex Mex Light Shredded Cheese, divided

Make It!

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.

Kraft Kitchens Tips

Special Extra

Garnish each serving with a dollop of sour cream and sprinkle of fresh cilantro just before serving.

Substitute

Use any variety of beans you prefer, such as black beans, cannellini beans or chickpeas (garbanzo beans).

Serving Suggestion

Enjoy your soup with Premium Plus Crackers.

K:46445v0ec:88756

(15)

Rated

by ravishingstella on 9/26/2009
" Hey this recipe was terrific. I doubled it from the start. I sauted the onions and celery in oil. Through everything in the pot and simmered for awhile. Quite tasty and very health....thanks Kraft Kitchens"

See All Ratings & Comments

See All Ratings and Comments

Nutritional Information

Serving Size = 1-3/4 cups (425 mL)

Nutritional Information

Calories

230

Total fat

6 g

Saturated fat

3.5 g

Cholesterol

20 mg

Sodium

980 mg

Carbohydrate

29 g

Dietary fibre

11 g

Sugars

9 g

Protein

17 g

Vitamin A

110 %DV

Vitamin C

40 %DV

Calcium

25 %DV

Iron

15 %DV

Diabetes Food Choices

1 Carbohydrates + 2 Meat & Alternatives

Nutrition Bonus

The carrots in this cheesy soup provide an excellent source of vitamin A.