Southwestern Veggie Soup

Ingredients

• 3 cups chicken broth or vegetable broth
• 7 1/4 ounces diced tomatoes, with juice
• 1/2 cup water
• 1/2 cup frozen cut corn
• 1/2 cup frozen cut green beans
• 2 ounces canned diced green chilies
• 1/4 cup diced Spanish onion
• 2 ounces tomato sauce
• 3 corn tortillas, minced
• 3/4 teaspoon chili powder
• 1 dash garlic powder
• 1 dash Tabasco sauce

Garnish

• grated monterey jack and cheddar cheese blend
• crumbled corn tortilla chips

Directions

1. 1

   Combine all the soup ingredients in a large saucepan or soup pot over high heat.

2. 2

   Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.

3. 3

   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.

4. 4

   To serve soup, ladle 1½ cups into a bowl.

5. 5

   Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

6. 6

   For Vegetarian use the vegetable broth.