CHILI'S SOUTHWESTERN VEGETABLE SOUP
If you like soup that's packed with veggies, that's low in fat, and has some of that Southwestern za-za-zing to it, this is the soup 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. Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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.
- Makes 6 servings.
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