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Cheesy Chili Soup
Cheesy Chili Soup

Cheesy Chili Soup

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
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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 carrots, chopped
1 onion, chopped
2 tsp. chili powder
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Let's Make It
1
Bring all ingredients except cheese to boil in medium saucepan.
2
Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
3
Ladle into bowls. Top with remaining cheese.
Kitchen Tips
Tip 1
Special Extra
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.
Tip 2
Substitute
Use any variety of beans you prefer, such as black beans, cannellini beans or chickpeas (garbanzo beans).
Tip 3
Nutrition Bonus
Get all the flavor of chili in this cheesy soup. It's rich in both vitamin A from the carrots and vitamin C from the tomatoes. The cheese provides the finishing touch and a good source of calcium.
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