SOUTHWESTERN CHILI BEAN SOUP
1 medium onion, sliced
2 Tbsp. margarine
1 (15 oz) can Castleberry's Chili with Beans
1 (20 oz) can kidney beans
1 (28 oz) can tomatoes
1 (4 oz) can chopped green chilies, drained
1 Tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. ground coriander
1/2 cup shredded cheddar cheese (2 oz)
1 cup shredded Monterey Jack cheese (4 oz)
Cook onion in margarine in a 3 qt. saucepan until onion is tender. Stir
in remaining ingredients except cheeses. Break up tomatoes. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes. Stir in cheddar cheese
and 1/2 c. of the Monterey Jack cheese. Continue stirring over low heat
until cheese is melted. Sprinkle each serving with remaining Monterey
Jack cheese. Makes 6 servings.
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