- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 teaspoons 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.