Southwestern Veggie Soup

• 3 cups chicken broth or 3 cups vegetable broth
• 7 14 ounces diced tomatoes, with juice
• 12 cup water
• 12 cup frozen cut corn
• 12 cup frozen cut green beans
• 2 ounces canned diced green chilies
• 14 cup diced Spanish onion
• 2 ounces tomato sauce
• 3 corn tortillas, minced
• 34 teaspoon chili powder
• 1 dash garlic powder
• 1 dash Tabasco sauce
• grated monterey jack and cheddar cheese blend
• 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 1 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 cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
6. For Vegetarian use the vegetable broth.

chicken broth, tomatoes, water, corn, green beans, green chilies, spanish onion, tomato sauce, corn tortillas, chili powder, garlic powder, tabasco sauce, cheddar cheese blend, corn tortilla chips

Taken from www.food.com/recipe/southwestern-veggie-soup-15931 (may not work)