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    Chili's Southwestern Vegetable Soup

    Ingredients

    6 cups chicken broth
    14.5 oz can diced tomatoes, with juice
    1 cup water
    1 cup canned dark red kidney beans, with liquid
    1 cup frozen yellow corn
    1 cup frozen cut green beans
    1 small diced green pepper
    1/2 cup diced Spanish onion
    1/2 cup tomato sauce
    6 corn tortillas, minced
    1 1/2 tsp. chili powder
    dash garlic powder

    Garnish

    1 cup grated cheddar
    1 cup crumbled corn tortilla chips

    Directions

    Mix soup ingredients in pot over high heat.  Bring
    soup to a boil, reduce heat and simmer for 45
    minutes.  
    Serve in soup bowl and garnish with cheese and
    then add the crumbled tortilla chips on top of the
    cheese.
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