South Of The Border Soup Recipe

• 6 corn tortillas (8 inch diameter)
• 2 (50 ounce.) cans plus 1 1/2 pts. Campbell's low sodium ready to serve chicken broth
• 1 (49 1/2 ounce.) can Swanson ready to serve chicken broth
• 1 1/2 pt. frzn whole kernel corn
• 1 1/2 c. frzn baby lima beans
• 3/4 c. sweet red pepper, diced
• 3/4 c. canned, diced green chilies
• 1 tbsp. chili pwdr
• 1 1/2 teaspoon garlic pwdr
• 1/2 teaspoon grnd cumin
• 1/2 teaspoon pepper
• 24 very thin lime slices
• Minced fresh cilantro or possibly parsley

1. Stack tortillas.
2. Cut into long thin strips.
3. Arrange strips on sheet pan (18 x 13 inch).
4. Bake at 400 degrees for 4 min or possibly till crisp; set aside.
5. In large saucepot, combine broths, corn, lima beans, red pepper, chilies, chili pwdr, garlic pwdr, cumin, and pepper.
6. Heat to boiling.
7. Reduce heat to low; simmer 10 min.
8. Garnish each serving with lime slice and minced cilantro.
9. Makes 1 1/2 gallons; 24 (8 oz) servings.

corn tortillas, campbells, swanson, whole kernel corn, baby lima beans, sweet red pepper, green chilies, chili pwdr, garlic, grnd cumin, pepper, lime slices, fresh cilantro

Taken from cookeatshare.com/recipes/south-of-the-border-soup-18013 (may not work)