Southwestern Veggie Soup

Mille® 's Note:

Here's a zingy soup to warm you up on a cold night. Low fat, too.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 3

Yield: 5.0 cups

• 3 cups chicken broth or 3 cups vegetable broth
• 7 ¼ ounces diced tomatoes , with juice
• ½ cup water
• ½ cup frozen cut corn
• ½ cup frozen cut green beans
• 2 ounces canned diced green chilies
• ¼ cup diced Spanish onion
• 2 ounces tomato sauce
• 3 corn tortillas , minced
• ¾ 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. Combine all the soup ingredients in a large saucepan or soup pot over high heat.
2. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
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. To serve soup, ladle 1½ cups into a bowl.
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. For Vegetarian use the vegetable broth.

Reviews

[smiles4u]

I made this soup over the weekend. It was a very good soup. I used all chicken broth (instead of broth and water) and used the diced tomoatoes with chilies instead of the seperate items. I also added more chili powder as we prefer a little more spice. I took the leftovers to work and shared with everyone. it was a big hit with everyone and I'm sure I will make this soup again and again. Thanks for posting.

[Country Chef]

This recipes deserves a couple of stars. Great base recipe to work form. Adding leftover grilled vegetables to this recipe gives it a very distinctive taste. The author hit the theme of this soup, great soup for the winter. Thanks for adding it to the site!