Southwestern Vegetable Soup
By nperry1006
This is a soup packed with veggies that's low in fat and has some Southwestern zing.
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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.