Shelly's Recipe

SOUTHWESTERN VEGETABLE SOUP I

Category: Soups

1/2 cup diced sweet onion
1 garlic clove, peeled and minced
6 cups chicken broth
1 (14.5 oz) can diced tomatoes, with juice
1 cup water
1 cup canned kidney beans, with liquid
2 cups sliced peeled carrots
1 lb red potatoes; chopped
1 cup frozen corn and frozen cut green beans
1 (4 oz) can diced green chilies
2 tsp dried oregano and ground cumin
1 1/2 tsp chili powder
1/2 cup tomato sauce or salsa
4-6 yellow corn tortillas
1/2 cup sliced green onions
1/2 cup shredded Monterey Jack cheese

In a large soup pot drizzle a little olive oil and saute the onion and garlic (don't brown) until soft. Mince the corn tortillas into small pieces and add with all of the other ingredients into the pan. Heat over high heat. Bring soup to a boil, then reduce to simmer for 1 hour, or until the soup has thickened and the corn tortilla pieces have softened and worked into the soup. (This helps with thickening). When ready, ladle the soup into bowls and sprinkle crumbled corn tortilla chips, green onions and cheese over the top of the soup if you wish. Serves 6.