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Post by §µñƒløw€®§™ on Aug 9, 2002 23:45:46 GMT -5
(Courtesy of Top Secret Recipes)
Makes 6 servings
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.
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