MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili's Southwestern Vegetable Soup
Categories: Copycat, Soups
Yield: 6 Servings

6 c Chicken broth (Swanson is
- best)
14 1/2 oz Can diced tomatoes; with
- juice
1 c Water
1 c Canned dark red kidney
- beans; with liquid
1 c Frozen yellow cut corn
1 c Frozen cut green beans
4 oz Can diced green chilies
1/2 c Spanish onion; diced
1/2 c Tomato sauce
6 Corn tortillas; minced
1 1/2 ts Chili powder
1 ds Garlic powder

MMMMM--------------------------GARNISH-------------------------------
1 c Cheddar/jack cheese blend;
- grated
1 c Corn tortilla chips;
- crumbled

If you like a soup that's packed with vegetables, that's low in fat,
and has some of that Southwestern zing to it, this is the one for
you. Just toss all the ingredients in a pot and simmer. Garnish with
some shredded cheese and crumbled tortillas, and prepare to take the
chill off.

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 1-1/2 cups into a bowl. Sprinkle a heaping 1 tb
of the grated cheddar/jack cheese blend over the top of the soup, and
then a heaping 1 tb of crumbled corn tortilla chips over the cheese.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Chili#047s#253#040Southwestern#040Vegetable#040Soup.txt>

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