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Southwestern Vegetable Soup




Source of Recipe


Rita


List of Ingredients




Southwestern Vegetable Soup from Rita


6 cups chicken broth
1 (14-1/2 ounce) can diced tomatoes, with juice
1 cup water
1 can 15 ounces black beans, with liquid
1 cup frozen yellow corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
Dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips


Recipe




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.

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 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.