Prep 15 mins
Cook 40 mins
If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results.
- 2 (793.78 g) can chicken broth
- 396.89 g can corn, with liquid
- 396.89 g can cut green beans, with liquid
- 396.89 g can red kidney beans, drained and rinsed
- 6 green onions
- 4.92 ml honey
- 1 yellow onion, medium size
- 2 (793.78 g) can Mexican-style tomatoes
- 2 clove garlic
- 44.37 ml cilantro leaves
- 29.58 ml southwest seasoning
- 118.29 ml cheddar cheese, shredded
- 3 corn tortillas
- In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
- In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
- Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
- Add red kidney beans, bring to a boil then simmer for 10 minutes.
- Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
- In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
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!
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 "Emeril's Southwest Seasoning" for the southwest seasoning. Thank you for posting this great soup recipe.