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    SOUTHWEST VEGETABLE SOUP


    Source of Recipe


    recipe club

    List of Ingredients




    1 (10.75 oz) can zesty tomato soup or sauce
    1 (10.5 oz) can fat free chicken broth
    3 cups water
    1 (15.25 oz) can whole kernel corn, drained
    1 (14.5 oz) cut green beans, drained
    1 (14.5 oz) can Mexican-style stewed tomatoes, undrained
    1 (4 oz) can chopped green chilies, drained
    1 pkg. dry taco seasoning
    8 round corn tortillas, cut into 1/2-inch strips
    1/2 cup shredded reduced fat Monterey Jack cheese

    Recipe



    Combine soup, broth, water, corn, beans, tomatoes, chilies and seasoning in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10 mins. Slowly stir in tortilla strips and cheese. (At this point is when I add chicken) Continue to cook until tortilla strips
    are softened and cheese is melted.

 

 

 

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