prep 5 min. Total 30 min.
Makes 4 servings, 1.75 cups each
What you Need
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14.5 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup Mexican Style shredded cheese
Bring all ingredients except cheese to boil in medium saucepan.
Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
Ladle into bowls. Top with remaining cheese.
Extras: Garnish each serving with a dollop of sour cream and a sprinkle of fresh cilantro just before serving
-Kraft Food & Family magazine
Our notes:
-A lot of times recipes from this magazine don't seem gourmet, but everyone in the family, especially Carson LOVED this soup!!
-We will definitely double the recipe next time for a little extra at the meal, and for lunch the next day.
-We didn't use the cilantro mainly because we don't love cilantro
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