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Top Secret Chili's Version Southwestern Veg Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 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 corn cut |
| 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 |
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. 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. To serve soup, ladle 1 1/2cups into a bowl. Sprinkle a heaping tablespoon of the grated cheese and then a tablespoon of crumbled chips. About 6 servings.
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