Chili's Southwestern Vegetable Soup

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 6

This soup has lots of veggies and is low in fat but very tasty. Yum. From .

Ingredients:

6 cups chicken broth (swanson is best)

1 (14 1/2 ounce) can diced tomatoes, with juice

1 cup water

1 cup dark red kidney beans or 1 cup black beans, with liquid

1 cup yellow frozen corn kernels

1 cup frozen cut green beans

1 (4 ounce) can diced green chilies

1/2 cup diced spanish onion

1/2 cup tomato sauce

6 corn tortillas

1 1/2 teaspoons chili powder

1 dash garlic powder

1 cup grated cheddar cheese or 1 cup monterey jack cheese, blend

1 cup crumbled corn tortilla chips

Directions:

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.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheese over the top of the soup and then a heaping tablespoon of crumbled tortilla chips over the cheese.

By RecipeOfHealth.com