Subj : Chili's Southwestern Vegetable Soup To : All From : Ben Collver Date : Mon Mar 03 2025 11:43:11 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chili's Southwestern Vegetable Soup Categories: Copycat, Soups Yield: 6 Servings 6 c Chicken broth (Swanson is - best) 14 1/2 oz Can diced tomatoes; with - juice 1 c Water 1 c Canned dark red kidney - beans; with liquid 1 c Frozen yellow cut corn 1 c Frozen cut green beans 4 oz Can diced green chilies 1/2 c Spanish onion; diced 1/2 c Tomato sauce 6 Corn tortillas; minced 1 1/2 ts Chili powder 1 ds Garlic powder MMMMM--------------------------GARNISH------------------------------- 1 c Cheddar/jack cheese blend; - grated 1 c Corn tortilla chips; - crumbled If you like a soup that's packed with vegetables, 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. 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. 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 soup ladle 1-1/2 cups into a bowl. Sprinkle a heaping 1 tb of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping 1 tb of crumbled corn tortilla chips over the cheese. Recipe FROM: MMMMM .