Southwest Vegetable Soup

Ingredients

• 2 (14 ounce) cans chicken broth

• 1 (14 ounce) can corn, with liquid

• 1 (14 ounce) can cut green beans, with liquid

• 1 (14 ounce) can red kidney beans, drained and rinsed
• 6 green onions
• 1 teaspoon honey
• 1 yellow onion, medium size

• 2 (14 ounce) cans Mexican-style tomatoes
• 2 cloves garlic
• 3 tablespoons cilantro leaves
• 2 tablespoons southwest seasoning
• 1/2 cup cheddar cheese, shredded
• 3 corn tortillas

Directions

1. 1

   In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.

2. 2

   In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.

3. 3

   Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.

4. 4

   Add red kidney beans, bring to a boil then simmer for 10 minutes.

5. 5

   Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.

6. 6

   In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.