Southwestern Soup

By carvalhohm

Ingredients

• 3 cups water
• 4 cans (8 ounces each) tomato sauce
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups frozen corn
• 2 cups salsa
• 2 teaspoons dried minced onion
• 1 to 2 teaspoons dried oregano
• 1 to 2 teaspoons dried basil
• 2 cups (8 ounces) shredded cheddar cheese
• Tortilla chips, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In Dutch oven, combine first nine ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (4 quarts).