Southwestern Vegetable Soup
Ingredients
- 1/2 cup diced spanish onion
- 1 clove crushed garlic
- 1/2 cup chopped celery
- olive oil
- 1 teas chili powder
- 1 4oz can green chilies
- 1/2 cup tomatoe sauce
- 6 corn tortillas, minced
- 6 cups chicken broth/vegetable broth
- 1 28oz can diced tomatoes
- 1 cup black beans with liquid
- 1 cup water or more
- 1 cup yellow frozen corn kernels
- 1 cup frozen cut green beans
- 1 cup grated cheese, cheddar/monterey jack blend
- 1 cup crumbled corn tortillas chips
Directions
- Heat olive oil in dutch oven.
- Add onions and celery. Saute until onions are translucent.
- Add chili powder and crushed garlic. Saute briiefly.
- Add broth, tomatoes, beans, corn, green beans, can chilies and minced tortillas.
- Bring to a boil and reduce and simmer 45 min until tortillas pieces have dissolved.
Serving Suggestions:
To serve ladle soup into bowls, sprinkle with a heaping tbls of cheese and crushed tortilla chips.
Optional:
Salsa Verde or jalapeno peppers can be substituted for the canned green chilies
