Southwestern Vegetable Soup

By nperry1006

This is a soup packed with veggies that's low in fat and has some Southwestern zing.

Ingredients

• Garnish:
• 6 cups chicken broth (Swanson is best)
• 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 cut corn
• 1 cup frozen cut green beans
• 1 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 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 1½ 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.