Mexican Vegetable Soup

• 1 Tbsp. vegetable oil
• 1 large onion, chopped
• 1 (14 oz.) can chicken broth
• 2 c. water
• 1 (28 oz.) can whole tomatoes
• 2 medium zucchini, scrubbed and cut into cubes
• 3 medium potatoes, scrubbed and cut into cubes
• 1 (10 oz.) pkg. fresh tomatillos*
• 1 (15 oz.) can pinto beans or red kidney beans
• 1 (16 oz.) pkg. frozen corn
• 1 1/2 tsp. ground cumin
• 1 tsp. chili powder or to taste
• 1/2 tsp. oregano
• salt and black pepper to taste
• 1 handful tortilla chips, crushed (for garnish)

1. *They look like small green tomatoes with papery husks and sometimes can be found in supermarkets.
2. Omit them if unavailable.

vegetable oil, onion, chicken broth, water, tomatoes, zucchini, potatoes, fresh tomatillos, pinto beans, frozen corn, ground cumin, chili powder, oregano, salt, handful tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578365 (may not work)