Cheesy Chili Soup

Source: Kraft Foods Magazine

I found this in the fall edition of Kraft Foods. Looked perfect for fall, and then I realized that there wasn't any meat in it. Score, vegetarian meal!! Just had to substitute vegetarian vegetable broth for the chicken broth. I served it with Jiffy corn muffins, and this was perfect!

Ingredients

• 28 oz can diced tomatoes, undrained
• 15 oz can kidney beans, rinsed
• 14 oz can chicken broth (used vegetarian vegetable broth)
• 2 stalks celery, chopped (used 4 smaller stalks)
• 2 carrots, chopped (used 3)
• 1 onion, chopped (used half large sweet onion)
• 2 tsp chili powder
• 1 tsp black pepper
• 2 tsp minced garlic
• 1 cup Mexican style shredded cheese, divided

Preparation

• Bring all ingredients except cheese to boil in medium saucepan.
• Simmer on low heat 25 minutes, or until vegetables are tender.
• Stir in 1/3 cup cheese
• Ladle into bowls.
• Top with remaining cheese

Next Time- No changes need to be made. The added pepper and garlic gave good flavor, I'd keep them when I make it again.