The high today was in the 40s, so it was a great day for soup. We really needed something to keep us warm--the sun did it yesterday, the high was 80 degrees.
Chili's Southwestern Vegetable Soup
6 cups chicken broth
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 corn
1 cup frozen cut green beans (I used mixed vegetables)
1 4 ounce can diced green chilies
NOT 1/2 cup diced Spanish onion (I used 3 cloves garlic instead)
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish: grated cheddar/jack cheese and corn tortilla chips
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.
Bring soup to a boil, then reduce heat and simmer 45 minutes to an hour, or until the soup has thickened and the tortilla pieces have mostly dissolved.
Sprinkle with grated cheese and crumbled tortilla chips.
Makes 6 servings.
(Recipe from www.topsecretrecipes.com)