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Chili’s Southwestern Vegetable Soup
Ingredients- 6 cups chicken broth
- 1 (14.5-oz.) 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 small diced green pepper
- 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
- 1 cup crumbled corn tortilla chips
Procedures- Mix soup ingredients in pot over high heat.
- Bring soup to a boil, reduce heat and let simmer for 45 minutes.
- Serve in a soup bowl and garnish with cheese and then add the crumbled tortilla chips on top of the cheese.
Serves 5
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