Chili's Southwestern Vegetable Soup
"If you like soup that's packed with veggies, that's low in fat, and has some of that Southwestern za-za-zing to it, this is the soup 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. Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur...."
INGREDIENTS
•
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
•
1 cup grated Cheddar/Jack cheese blend
•
1 cup crumbled corn tortilla chips
ADVERTISEMENT