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Southwestern Vegetable Soup


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Member since 2006

Serves 6 | Prep Time | Cook Time 45

Ingredients

6 c chicken broth
1-14½ ounce can diced tomatoes, undrained
1 c water
1 c frozen corn
1 c frozen green beans
1 4 ounce can green chilies
½ c diced onion
½ c tomato sauce
6 corn tortillas, minced
1½ t chili powder
dash of garlic powder


Combine all ingredients over high heat. Mince tortillas finely before adding to soup. Bring to a boil, reduce heat and simmer 45 minutes to 1 hour. The tortillas should have dissolved or are very tiny. Serve soup topped with cheddar jack cheese and crumbled tortillas. Makes 6 servings


Pairs Well With


Notes

Another Top Secret Restaurant Recipe Chili's. I always use low sodium ingredients when I can find them, the soup still has great flavor without the extra added salt.

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