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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results. 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 |
Directions:
1. In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
2. In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
3. Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
4. Add red kidney beans, bring to a boil then simmer for 10 minutes.
5. Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
6. In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
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