Southwestern Vegetable Soup

Southwestern Vegetable Soup Recipe, low in fat, 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. 


Ingredients:

• 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 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 

How to cook:

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.