Southwestern Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A hearty & tasty soup that's great when it's cold outside or for when you need to throw together a quick and easy meal during the workweek. Ingredients:
1 can diced rotel tomatoes |
1 can chicken broth |
3 cups water |
1 can whole kernel corn, drained |
1 can cut green beans, drained |
1 can pinto beans, drained |
1 (4 ounce) can chopped green chilies |
1 package taco seasoning mix |
1 (6 ounce) package corn tortillas, cut into small stips |
1 cup shredded cheddar cheese |
Directions:
1. Combine the vegetables, water and taco seasoning mix into a 4 qt pot and mix well.
2. Bring to a boil then simmer for 30 minutes.
3. Then add tortilla strips and stir well, bring back to a boil, then lower heat a little and cook for another 10 minutes.
4. The tortillas will break up and the soup will thicken.
5. Add cheese and mix well.
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