Ingredients:
3 cups chicken broth or 3 cups vegetable broth
7 1/4 ounces diced tomatoes, with juice
1/2 cup water
1/2 cup frozen cut corn
1/2 cup frozen cut green beans
2 ounces canned diced green chilies
1/4 cup diced Spanish onions
2 ounces tomato sauce
3 corn tortillas, minced
3/4 teaspoon chili powder
1 dash garlic powder
1 dash Tabasco sauce
grated monterey jack and cheddar cheese blend
crumbled corn tortilla chips
Directions:
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 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.
For Vegetarian use the vegetable broth.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.