Ingredients

• 1 28-oz can diced tomatoes, undrained
• 1 15-oz can kidney beans, rinsed and drained
• 1 14 1/2-oz can chicken broth
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 tsp chili powder
• 1 cup shredded Mexican style cheese, divided

Directions

1. Bring all ingredients except cheese to boil in medium saucepan.

2. Reduce heat to low; simmer 25 minutes or until vegetables are tender. Stir in 1/3 of cheese.

3. Ladle into bowls. Sprinkle with remaining cheese.

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