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Secret Recipes
version of
Chili's
Southwestern
Vegetable Soup
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If you like a soup that's
packed with veggies, 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.
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 cut corn
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
1. 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.
2. 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.
3. To serve soup ladle 1 1/2 cups into a bowl. 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. (http://www.topsecretrecipes.com)
Makes 6 servings.
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