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    Chili's Southwestern Vegetable Soup

    Source of Recipe

    Top Secret Recipes

    List of Ingredients

    • 6 cups chicken broth (Swanson's is best)
    • 14.5 oz. can diced tomatoes, with juice
    • 1 cup water
    • 1 cup canned dark red kidney beans, with juice
    • 1 cup frozen yellow cut corn
    • 1 cup frozen cut green beans
    • 4 oz. can diced green chilies
    • 1/2 cup diced Spanish onion
    • 1/2 cup tomato sauce
    • 6 corn tortillas, minced
    • 1 1/2 tsp. chili powder
    • Dash of garlic powder
    • 1 cup grated cheddar/jack cheese blend {garnish}
    • 1 cup crumbled tortilla chips {garnish}


    1. 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.

    2. 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.

    3. 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.

    Final Comments

    Serves 6.




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