Southwestern Vegetable Soup

• 1/2 c. chopped onion
• 2 cloves garlic, crushed
• 3 3/4 c. water
• 1 small can whole kernel corn
• 1 pkg. frozen cut green beans
• 1 tsp. beef bouillon
• 1 tsp. chili powder
• 1/4 tsp. pepper
• 3 (6-inch) corn tortillas, cut in 1/2-inch strips
• 1 (4 oz.) can undrained chopped green chilies
• 1 1/2 c. tomato juice
• 1 can tomatoes
• 1 medium tomato, peeled and chopped
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• 2 to 4 drops hot sauce
• 2 oz. Monterey Jack, shredded

1. Coat Dutch oven with Pam; place over medium heat until hot. Add onion, green chilies and garlic; cook until tender.
2. Add water, tomato juice, canned tomatoes, bouillon, cumin, chili powder, Worcestershire sauce, pepper, hot sauce, corn and green beans.
3. Stir well; bring to a boil.
4. Cover and reduce heat. Simmer 1 hour.

onion, garlic, water, whole kernel corn, green beans, beef bouillon, chili powder, pepper, corn tortillas, green chilies, tomato juice, tomatoes, tomato, ground cumin, worcestershire sauce, hot sauce, monterey jack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=560524 (may not work)