SOUTHWESTERN VEGETABLE SOUP
6 cups of chicken or vegetable broth
1-14.5 ounce can of diced tomatoes
1 cup water
1 cup of canned dark red kidney beans
1 cup of frozen cut corn
1 cup of frozen cut green beans
1-4 ounce can of green chilies
1/2 cup of diced Spanish onion
1/2 cup of tomato sauce
6 corn tortillas
1-1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 cup of shredded cheddar-jack cheese
1 cup of crumbled corn tortilla chips
Combine broth, diced tomatoes, water, kidney beans, corn, green
beans, chilies, onion, tomato sauce, tortillas, chili powder and garlic
powder in a large stock pot.
Cook over high heat. Bring soup to a boil, then reduce heat and simmer
for 45 minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
To serve, ladle the soup into a bowl. Sprinkle with a heaping tablespoon
of cheese and then add a heaping tablespoon of corn tortilla chips
over the cheese.