Cheesy Chili Soup
1 can (28 oz) diced tomatoes undrained
1 can (15oz) Kidney Beans, rinsed
1 can (14oz) Chicken broth
1 stalks of celery, chopped
2 carrots chopped
1 onion chopped
2 tsp chili powder
1 cup Mexican cheese blend
Bring all ingredients except cheese to boil in saucepan. Simmer on low heat for 25 minutes or until veggies are tender. Stir in 1/3 cup of the cheese and serve topped with remaining cheese. Makes 4 servings.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment