Friday, November 07, 2008

Chili's Southwest Vegetable Soup

6 cups chicken broth
1 15-ounce 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-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan over high
heat. 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 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a 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

(Makes 6 servings)

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