MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chili's Southwestern Vegetable Soup
Categories: Copycat, Soups
     Yield: 6 Servings

     6 c  Chicken broth (Swanson is
          - best)
14 1/2 oz Can diced tomatoes; with
          - juice
     1 c  Water
     1 c  Canned dark red kidney
          - beans; with liquid
     1 c  Frozen yellow cut corn
     1 c  Frozen cut green beans
     4 oz Can diced green chilies
   1/2 c  Spanish onion; diced
   1/2 c  Tomato sauce
     6    Corn tortillas; minced
 1 1/2 ts Chili powder
     1 ds Garlic powder

MMMMM--------------------------GARNISH-------------------------------
     1 c  Cheddar/jack cheese blend;
          - grated
     1 c  Corn tortilla chips;
          - crumbled

 If you like a soup that's packed with vegetables, that's low in fat,
 and has some of that Southwestern zing to it, this is the one 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.

 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 1 tb
 of the grated cheddar/jack cheese blend over the top of the soup, and
 then a heaping 1 tb of crumbled corn tortilla chips over the cheese.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Chili#047s#253#040Southwestern#040Vegetable#040Soup.txt>

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