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Cheesy Chili Soup Recipe

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This recipe for Cheesy Chili Soup, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clara Finnucan
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can (28oz) diced tomatoes, undrained
1 can (15oz) kidney beans, rinsed, drained
1 can (14 1/2oz) chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 Tsp. Chili powder
1 cup shredded Mexican style cheese (divided)

Directions:
Directions:
Bring all ingredients, except cheese, to boil in medium saucepan. Reduce heat to low; simmer 25 minutes or until vegetables are tender. Stir in 1/3 of the cheese. Ladle into bowls, sprinkle with remaining cheese. Makes 4 servings, 1 3/4 cups each.

 

 

 

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