Southwest Vegetable Soup


(1 vote) 5 1

This soup is colorful, spicy and delicious!

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Bradenton, FL


  • 6 C. chicken broth
  • 1 15 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 tsp. chili powder
  • Dash garlic powder
  • Garnish:
  • 1 C. grated cheddar-jack cheese blend
  • 1 C. crumbled corn tortilla chips

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Combine all the soup ingredients in a large saucepan over high heat. 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, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

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