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Friday, September 11, 2009

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!

  • 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
  • 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.

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