Southwest Vegetable Soup

Submitted by Belly Up With Bob

"If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 (14 ounce) cans chicken broth
• 1 (14 ounce) can corn, with liquid
• 1 (14 ounce) can cut green beans, with liquid
• 1 (14 ounce) can red kidney beans, drained and rinsed
• 6 green onions
• 1 teaspoon honey
• 1 yellow onion, medium size
• 2 (14 ounce) cans Mexican-style tomatoes
• 2 cloves garlic
• 3 tablespoons cilantro leaves
• 2 tablespoons southwest seasoning
• 1⁄2 cup cheddar cheese, shredded
• 3 corn tortillas

directions

1. In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
2. In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
3. Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
4. Add red kidney beans, bring to a boil then simmer for 10 minutes.
5. Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
6. In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

Reviews

[mydesigirl]

Very simple, delicious soup!! I loved the bit of bite that it had. I followed the directions to a T and wouldn't change a thing. I topped it off with a pinch of shredded cheese but skipped the tortilla strips. Thanks so much for posting!

 

[Cilantro in Canada]

I can't believe no one has reviewed this wonderful soup and it has been posted for 8 years. This soup is so easy to make too. Instead of using the blender I cooked all the ingredients that were to go in the blender and then used my hand immersion blender, so there was less to clean up. I did not have green beans so I just added a little bit of pasta. My 16 year old son came home and ate the entire pot. I also used "Recipe #289198" for the southwest seasoning. Thank you for posting this great soup recipe.