Southwestern Vegetable Soup

At Christmas, Aunt Charlotte said this recipe is a must to make. I agree 100%. This soup is fantastic and super easy. If you can open up cans, you can make this awesome soup. And do it! You will be pleasantly surprised. The tortillas dissolve in the soup so it gives the broth a corny taste. Enjoy!!!

Ingredients:

6 cups chicken broth
1 - 14oz can diced tomatoes, with liquid
1 cup water
1 can red kidney beans, with liquid
1 cup frozen yellow cut corn (I used a can of corn, drained)
1 cup frozen green beans (I used a can of green beans, drained)
1 - 4oz 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
1 1/2 garlic powder
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

Procedure:

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 knife before adding to the soup)
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hr, or until the soup has thickened and the 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.

With the cheese and tortilla chips: