Chili's Southwestern Vegetable Soup By Todd Wilbur

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.