Chili’s Southwestern Vegetable Soup

If you like a soup that’s packed with veggies,

that’s low in fat, and has some of that Southwestern

zing to it, this is the one for you. Just toss all the

ingredients in a pot and simmer. Garnish with some

shredded cheese and crumbled tortillas, and prepare to

take the chill off.

6 cups chicken broth (Swanson is best)

1 14.5-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 1/2 teaspoons chili powder

dash garlic powder

Garnish

1 cup grated cheddar/jack cheese blend

1 cup crumbled corn tortilla chips

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 1 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 cheddar/jack cheese blend over the top of

the soup, and then a heaping tablespoon of crumbled corn tortilla

chips over the cheese.

Makes 6 servings.

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