Southwest Vegetable Soup
Ingredients
- 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
Directions
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.
