Cheesy Chili Soup by Dawn

1 can (28 oz.) diced tomatoes, undrained

1 can (15 oz.) kidney beans, rinsed

1 can (14-1/2 oz.) chicken broth

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped (I used 1/2 for swap)

2 tsp. chili powder

1 cup Mexican or Cheddar Cheese, divided

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. (Sometimes I just throw all the cheese instead of using as topping, so whatever you like.)
Ladle into bowls. Top with remaining cheese.
FOR FREEZER SWAP: Thaw and then follow instructions above.

Special Extra

Garnish with light sour cream and a sprinkle of fresh cilantro just before serving.

Substitute

Use any variety of beans you prefer, such as black beans, cannellini beans or chickpeas (garbanzo beans).