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| Home>Mexican>Boiling> Cheesy Chili Soup |
 Method:Boiling
1. Formula
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 cup KRAFT Mexican Style Shredded Cheese, divided
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- 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.
4. Remark
Notes:Special Extra
Garnish each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream and a sprinkle of fresh cilantro just before serving.
Great Substitute
Use any variety of beans you prefer, such as black beans, white kidney beans or chick peas.
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( From:Kraftfoods.com ) |
( read Cheesy Chili Soup ) |
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