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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin Ingredients:
3 cups water |
4 cans (8 ounces each) tomato sauce |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) chicken broth |
2 cups frozen corn |
2 cups salsa |
2 teaspoons dried minced onion |
1 to 2 teaspoons dried oregano |
1 to 2 teaspoons dried basil |
2 cups (8 ounces) shredded cheddar cheese |
tortilla chips, optional |
Directions:
1. In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
2. Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (4 quarts).
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