Today I was looking at a very old blog that I used to keep and found this recipe that I remember now liking very much! I thought I’d save it on a more current blog and perhaps even make it someday soon!
Chili’s Southwestern Vegetable Soup
This is one of the recipes I found in my quest to prepare healthier food for my family. I have adapted it slightly from the original recipe. This soup is delicious!! Click the “continue” link below for the recipe.
6 cups vegetable broth
1 cup water
1 can pinto beans, with liquid
1 can black beans, with liquid
1 14.5 oz can diced tomatoes, with juice
1 cup frozen corn kernels
1 4 oz can diced green chilies
1 small onion, diced
1 8 oz can tomato sauce
6 corn tortillas, chopped in small pieces
1½ teaspoons chili powder
dash garlic powder
1 cup crumbled baked corn tortilla chips
Combine all the soup ingredients and chopped corn tortillas in a large saucepan or soup pot over high heat. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to one hour or until soup has thickened and tortilla pieces have mostly dissolved. To serve, ladle about 1½ cups into a bowl. Sprinkle a heaping tablespoon of baked corn tortilla chips over soup.
