This easy, cheesy chili-style soup combines freshly chopped vegetables with canned tomatoes and the beans of your choice for a tasty dish.
What You Need
Original recipe yields 6 servings
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) chicken broth
2 stalks celery, chopped
2 carrot s, chopped
1 onion, chopped
2 tsp. chili powder
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
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Let's 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.
Garnish each serving with a dollop of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and a sprinkle of chopped fresh cilantro just before serving.
Use any variety of beans you prefer, such as black beans, cannellini beans or chickpeas (garbanzo beans).
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.