Ingredients
- 6 c. chicken broth (Swanson is best)
- 1 can diced tomatoes - (14 1/2 ounce) with juice
- 1 c. water
- 1 c. canned dark red kidney beans with liquid
- 1 c. frzn yellow cut corn
- 1 c. frzn cut green beans
- 1 can diced green chilies - (4 ounce)
- 1/2 c. diced Spanish onion
- 1/2 c. tomato sauce
- 6 x corn tortillas chopped
- 1 1/2 tsp chili pwdr
- 1 dsh garlic pwdr
- 1 c. grated cheddar/jack cheese blend
- 1 c. crumbled corn tortilla chips
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Chili's Southwestern Vegetable Soup
Servings: 6
Directions
- Combine all the soup ingredients in a large saucepan or possibly soup pot over high heat. Be sure to mince the corn tortillas into small pcs with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 min to 1 hour, or possibly till the soup has thickened and tortilla pcs have mostly dissolved.
- To serve soup ladle 1 1/2 c. into a bowl. Sprinkle a heaping Tbsp. of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping Tbsp. of crumbled corn tortilla chips over the cheese.
- This recipe yields 6 servings.
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