Mexican Onion Soup

3 C. thinly sliced onion
1 C Healthy Request Tomato juice
1 3/4 C (14 1/2 oz can) Swanson beef broth
1/2 C chunky salsa (mild, med. or hot)
1 tsp. chili seasoning
1/2 tsp. dried minced garlic
4 slices reduced calorie white bread, toasted and cubed
4 slices Kraft reduced fat cheddar cheese

Preheat oven to 400 degrees.

In large saucepan sprayed with cooking spray, sauté onion for 10 minutes or until tender.
Add tomato juice, beef broth, salsa, chili seasoning and garlic.

Bring mixture to boil. Lower heat and simmer for 10 minutes, stirring occasionally.

Evenly spoon soup mixture into 4 individual casserole bowls.
Top each with 1 slice toast and 1 slice cheese.

Place bowls on a baking sheet and bake for 10 to 12 minutes