Chili's Southwestern Vegetable Soup by Todd Wilbur

• 6 cups chicken broth (Swanson is best)
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 1 cup water
• 1 cup dark red kidney beans or 1 cup black beans, with liquid
• 1 cup yellow frozen corn kernels
• 1 cup frozen cut green beans
• 1 (4 ounce) can diced green chilies
• 12 cup diced Spanish onion
• 12 cup tomato sauce
• 6 corn tortillas
• 1 12 teaspoons chili powder
• 1 dash garlic powder
• 1 cup grated cheddar cheese or 1 cup monterey jack cheese, blend
• 1 cup crumbled corn tortilla chips

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

chicken broth, tomatoes, water, dark red kidney beans, corn kernels, green chilies, spanish onion, tomato sauce, corn tortillas, chili powder, garlic powder, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/chilis-southwestern-vegetable-soup-by-todd-wilbur-158386 (may not work)