CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SOUTHWEST VEGETABLE SOUP

Shelly's
recipe box

Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Soups
    Prep Time:       Cook Time:       Total Time:  

6 cups chicken broth
1 (15-oz) 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-oz) can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 tsp 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. Serves 6


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Warm Southwest Vegetable Dip
   by sgre52160



1 (14 oz) can diced tomatoes, drained 1 cup canned black beans, rinsed and drained 1 cup frozen corn 3/4 cup diced green bell pepper 1 small jalapeno pepper, seeded and chopped 1 small garli




Southwest Chicken Soup
   by sgre52160



2 tbsp olive oil 8 oz boneless, skinless chicken breasts, cut until 1/2 inch chunks 1/4 cup finely diced onion 2 clove garlic, minced 1 tsp ground cumin 1/2 tsp salt and chili powder 1/8 tsp red




Southwest Minestrone Soup
   by sgre52160



1 lb ground beef 1 (16 oz) can diced tomatoes 1 (4 oz) can chilies 8 oz diced carrots, celery and onions 2 oz beef base 1 (16 oz) jar tomato basil sauce 2 oz mince garlic 1 oz Monterrey S




10 Minute Southwest Chicken Soup
   by sgre52160



Yield: 4-5 servings 4 cups chicken broth, or (2) 14 ounce cans 1 1/2 cups frozen corn, or (1) 14 ounce can, drained 1 1/2 cups cooked black beans, or (1) 14 ounce can, drained and rinsed (2) 10




Southwest Corn And Turkey Soup
   by sgre52160



3 dried ancho chiles (each about 4 inches long) or 6 dried New Mexico chiles (each about 6 inches long) 2 small zucchini 1 medium onion, thinly sliced 3 cloves garlic, minced 1 tsp ground cumin 3





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.