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Chili's Southwestern Vegetable Soup




Source of Recipe


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List of Ingredients



• 6 cups chicken broth (Swanson's is best)
  
• 14.5 oz. can diced tomatoes, with juice
  
• 1 cup water
  
• 1 cup canned dark red kidney beans, with juice
  
• 1 cup frozen yellow cut corn
  
• 1 cup frozen cut green beans
  
• 4 oz. can diced green chilies
  
• 1/2 cup diced Spanish onion
  
• 1/2 cup tomato sauce
  
• 6 corn tortillas, minced
  
• 1 1/2 tsp. chili powder
  
• Dash of garlic powder
  
• 1 cup grated cheddar/jack cheese blend {garnish}
  
• 1 cup crumbled tortilla chips {garnish}
  






Instructions



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.
   






Final Comments


Serves 6.