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Cheesy Chili Soup

Prep Time:
5 min

Total Time:
30 min

Makes:
4

1/2 can (28 fl oz/875 mL) low-sodium tomatoes, undrained

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

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 Shredded Cheese, divided

BRING all ingredients except cheese to boil in saucepan.

SIMMER on low heat 25 min. or until vegetables are tender. Stir in 1/3 of the cheese.

SERVE topped with remaining cheese.

Kraft Kitchens Tips

Special Extra

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

Substitute

Use any variety of beans you prefer, such as black beans, white kidney beans or chickpeas.

K:46445v0ec:88756

(12)

Rated

by browne on 12/1/2008

See All Ratings and Comments

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

Nutritional Information

Calories

250

Total fat

10 g

Saturated fat

6 g

Cholesterol

30 mg

Sodium

980 mg

Carbohydrate

28 g

Dietary fibre

10 g

Sugars

8 g

Protein

16 g

Vitamin A

80 %DV

Vitamin C

40 %DV

Calcium

20 %DV

Iron

15 %DV