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Southwestern Vegetable Soup
6 cups chicken broth
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar cheese blend
1 cup crumbled corn tortilla chips
1. 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.
2. 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.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping 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.
Makes 6 servings.
   
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