Southwestern Vegetable Soup

By bobcat

Ingredients

• Garnish:
• 6 cups chicken broth
• 1- 14.5 oz can diced tomatoes, with juice
• 1 cup water
• 1 cup canned dark red kidney beans, with liquid
• 1 cup frozen yellow corn
• 1 cup frozen green beans
• 1- 4oz 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 garlic powder
• 1 cup grated cheddar/jack cheese blend
• 1 cup crumbled corn tortilla chips

Preparation

Step 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.

Bring soup to a boil, then reduce the heat and simmer for 45 minutes to one hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

To serve soup, ladle into bowls, sprinkle with grated cheese and top with crumbled tortilla chips.