SOUTHWEST VEGETABLE SOUP

Southwest Vegetable Soup image

If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results.

Provided by Belly Up With Bob

Categories Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans chicken broth
1 (14 ounce) can corn, with liquid
1 (14 ounce) can cut green beans, with liquid
1 (14 ounce) can red kidney beans, drained and rinsed
6 green onions
1 teaspoon honey
1 yellow onion, medium size
2 (14 ounce) cans Mexican-style tomatoes
2 cloves garlic
3 tablespoons cilantro leaves
2 tablespoons southwest seasoning
1/2 cup cheddar cheese, shredded
3 corn tortillas

Steps:

In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
Add red kidney beans, bring to a boil then simmer for 10 minutes.
Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

Nutrition Facts : Calories 286.7, Fat 5.8, SaturatedFat 2.5, Cholesterol 9.9, Sodium 1208.9, Carbohydrate 46.8, Fiber 9.5, Sugar 6.4, Protein 16.1

*** Explore more Southwest Vegetable Soup Recipes »

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