• 6 C. chicken broth (Swanson is best)
• 1 14 1/2 oz. can diced tomatoes, with juice
• 1 C. water
• 1 C. canned dark red kidney beans, with liquid
• 1 C. frozen yellow cut corn
• 1 C. frozen cut green beans
• 1 4 oz. can diced green chilies
• 1/2 C. diced Spanish onion
• 1/2 C. tomato sauce
• 6 corn tortillas, minced
• 1 1/2 tsp. chili powder
• Dash garlic powder
• Garnish:
• 1 C. grated cheddar/jack cheese blend
• 1 C. crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. To serve soup, ladle 1 1/2 C. into a bowl. Sprinkle a heaping Tbs. of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping Tbs. of crumbled corn tortilla chips over the cheese.

Yield: 6 servings