Cheesy Chili Soup

<font color="deeppink"><font size="3">Cheesy Chili Soup



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 cup Mexican Style Shredded Cheese, divided



Bring all ingredients except cheese to boil in medium saucepan.

Reduce heat to low; simmer 25 min. or until vegetables are tender. Stir in 1/3 of the cheese.

Ladle into bowls. Sprinkle with remaining cheese. Makes 4 servings.</font></font>