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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's a zingy soup to warm you up on a cold night. Low fat, too. Ingredients:
3 cups chicken broth or 3 cups vegetable broth |
7 1/4 ounces diced tomatoes, with juice |
1/2 cup water |
1/2 cup frozen cut corn |
1/2 cup frozen cut green beans |
2 ounces canned diced green chilies |
1/4 cup diced spanish onion |
2 ounces tomato sauce |
3 corn tortillas, minced |
3/4 teaspoon chili powder |
1 dash garlic powder |
1 dash tabasco sauce |
grated monterey jack and cheddar cheese blend |
crumbled corn tortilla chips |
Directions:
1. Combine all the soup ingredients in a large saucepan or soup pot over high heat.
2. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
3. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
4. To serve soup, ladle 11/2 cups into a bowl.
5. 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.
6. For Vegetarian use the vegetable broth.
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