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

1. Mix soup ingredients in pot over high heat.
2. Bring soup to a boil, reduce heat and let simmer for 45 minutes.
3. Serve in a soup bowl and garnish with cheese and then add the crumbled tortilla chips on top of the cheese.

Serves 5