Prep 15 mins
Cook 1 hr
This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.
- 3 cans vegetable broth
- 1 (14 1/2 ounce) canpetite diced tomatoes, undrained
- 1 cup water
- 1 can ranch style bean, undrained
- 1 can corn, drain
- 1 can green beans, drain
- 1 (4 1/2 ounce) canchopped green chilies, undrained
- 1⁄2 chopped onion
- 1 (8 ounce) can tomato sauce
- 6 corn tortillas, minced (I use scissors to cut mine very tiny)
- 1 -2 teaspoon chili powder (to taste)
- 1⁄4 teaspoon garlic powder
- Mix all ingredients together in a pot over high heat.
- Bring to a boil.
- Then lower your heat and simmer for about an hour.
- The soup should be thickened and the tortilla pieces will be mostly dissolved.
- To serve, top with crumbled tortilla chips and a little grated cheese.
This is a very simple soup to make. You'll very rarely hear me say this, but I like the fact that most of the work is done by opening cans. :o) It was a tad bland for our tastes because we really like spicy foods so I just added a tiny bit of jalapeno powder. One notable change was I didn't have ranch style beans so I used black beans. Other than that, I changed nothing. As a garnish, I added some green onions, shredded pepperjack cheese and a few crushed tortilla chips. Thanks for posting this recipe, it was yummy.
This is a great soup! I made it as a main dish. I left out the corn and used yellow squash instead, just to have something yellow in it.
I made this for a recent camping trip with some friends. It was chilly outside and while we sat around the campfire, this soup was cooking in the motorhome. You can't imagine the delight of everyone when I served this wonderful vegetable soup. Everyone waved and asked for the recipe. It's easy to prepare and very tasty and comforting. You did it again, JuneBug!