 |
| HomeRecipe Articles Links Forum Sign In Register |
|
Categories
Search for RecipesEthnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.Ask The Chef!
Our Friends
|
Home -> Famous Recipes
Ingredients (view qty in metric system instead) 6 cups chicken broth (Swanson is best) 1 14.5-ounce can diced tomatoes, with juice 1 cup water 1 cup canned dark red kidney beans, with liquid 1 cup frozen yellow cut corn 1 cup frozen cut green beans 1 4-ounce can diced green chilies 1/2 cup diced Spanish onion 1/2 cup tomato sauce 6 corn tortillas, minced 1 1/2 teaspoons chili powder dash garlic powder Garnish 1 cup grated cheddar/jack cheese blend 1 cup crumbled corn tortilla chips Directions 1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. 2. 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. 3. To serve soup ladle 1 1/2 cups into a bowl. 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. Makes 6 servings. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
Latest Recipes
© 2006 - RecipeQuick.com - Contact Us