Cheesy Chili Soup
 

• 1 can (28 oz.) diced tomatoes, undrained

• 1 can (15 oz.) kidney beans, rinsed, drained

• 1 can (14-1/2 oz.) chicken broth

• 1 onion, chopped

• 2 stalks celery, chopped

• 2 carrots, chopped

• 2 tsp. chili powder

• 1 cup KRAFT Mexican Style Shredded Cheese, divided

BRING all ingredients except cheese to boil in medium saucepan.

REDUCE heat to low; simmer 25 min. or until vegetables are tender. Stir in 1/3 of the cheese.

LADLE into bowls. Sprinkle with remaining cheese.

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