Southwestern Veggie Soup

Total Time
55mins
Prep 10 mins
Cook 45 mins

Here's a zingy soup to warm you up on a cold night. Low fat, too.

Ingredients Nutrition

Directions

  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 1½ 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.

Reviews

(2)
Most Helpful

I made this soup over the weekend. It was a very good soup. I used all chicken broth (instead of broth and water) and used the diced tomoatoes with chilies instead of the seperate items. I also added more chili powder as we prefer a little more spice. I took the leftovers to work and shared with everyone. it was a big hit with everyone and I'm sure I will make this soup again and again. Thanks for posting.

smiles4u January 31, 2006

This recipes deserves a couple of stars. Great base recipe to work form. Adding leftover grilled vegetables to this recipe gives it a very distinctive taste. The author hit the theme of this soup, great soup for the winter. Thanks for adding it to the site!

Country Chef January 17, 2002

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