If you like soup that’s packed with veggies, that’s low in fat, and has some of that Southwestern za-za-zing to it, this is
the soup for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off.

MAKES 6 SERVINGS.

INGREDIENTS

• 6 cups chicken broth (Swanson is best)
• 1 14.5-ounce can diced tomatoes, with juice
• 1 cup water
• 1 cup canned dark red kidney beans, with liquid
• 1 cup frozen yellow cut corn
• 1 cup frozen cut green beans
• 1 4-ounce can diced green chilies
• ½ cup diced Spanish onion
• ½ cup tomato sauce
• 6 corn tortillas, minced
• 1 ½ teaspoons chili powder
• Dash garlic powder

GARNISH:

• 1 cup grated Cheddar/Jack cheese blend
• 1 cup crumbled corn tortilla chips

INSTRUCTIONS

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup, ladle 1 ½ cups into a bowl. Sprinkle a heaping tablespoon of the grated Cheddar/Jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.