Southwest Vegetable Soup

• 2 cloves minced garlic
• 1 large chopped onion
• 1 Tbsp. butter
• 2 Tbsp. oil
• 1 small can mild green chiles, chopped
• 1 (14 1/2 oz.) can Italian plum tomatoes
• 1 c. tomato sauce
• 3 1/2 c. chicken stock
• shredded cheese
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/4 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. parsley or cilantro
• 1 large can red kidney beans
• 1 c. green beans
• 1 c. yellow corn

1. Heat the butter and oil in saucepan.
2. Lightly saute onion and garlic.
3. Add the chiles, tomatoes, tomato sauce, chicken stock, chili powder, oregano, cumin and salt in saucepan.
4. Bring to a boil, stirring to break up the tomatoes.
5. Add the kidney beans, green beans and corn.
6. Reduce heat and simmer for 20 minutes. Just before serving, add shredded cheese to soup bowls.

garlic, onion, butter, oil, green chiles, italian plum tomatoes, tomato sauce, chicken stock, cheese, chili powder, cumin, oregano, salt, parsley, red kidney beans, green beans, yellow corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944590 (may not work)