Cheesy Chili Soup

Ingredients

• 15 oz kidney beans rinsed canned
• 28 oz canned tomatoes diced undrained canned
• 2  carrots chopped
• 2 stalks celery chopped
• 14 oz chicken broth canned
• 2 tsp chili powder 
• 1  onion chopped
• 1 cup milk four cheese shredded 2% mexican style divided kraft finely

Equipment

• bowl
• sauce pan
• ladle

Directions

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.