Chili's Southwest Vegetable Soup

• 6 cups chicken broth
• 1 15-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 teaspoon chili powder
• dash garlic powder
• Garnish 1 cup grated cheddar-jack cheese

blend 1 cup crumbled corn tortilla chips Combine all the soup ingredients in a large saucepan over high heat. 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, ladle 1 1/2 cups into a bowl. Sprinkle a 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.

Makes 6 servings

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