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   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chili's Southwestern Vegetable Soup   
    Categories: Copycat, Soups   
         Yield: 6 Servings   
      
         6 c  Chicken broth (Swanson is   
              - best)   
    14 1/2 oz Can diced tomatoes; with   
              - juice   
         1 c  Water   
         1 c  Canned dark red kidney   
              - beans; with liquid   
         1 c  Frozen yellow cut corn   
         1 c  Frozen cut green beans   
         4 oz Can diced green chilies   
       1/2 c  Spanish onion; diced   
       1/2 c  Tomato sauce   
         6    Corn tortillas; minced   
     1 1/2 ts Chili powder   
         1 ds Garlic powder   
      
   MMMMM--------------------------GARNISH-------------------------------   
         1 c  Cheddar/jack cheese blend;   
              - grated   
         1 c  Corn tortilla chips;   
              - crumbled   
      
     If you like a soup that's packed with vegetables, that's low in fat,   
     and has some of that Southwestern zing to it, this is the one for   
     you. Just toss all the ingredients in a pot and simmer. Garnish with   
     some shredded cheese and crumbled tortillas, and prepare to take the   
     chill off.   
      
     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.   
      
     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.   
      
     To serve soup ladle 1-1/2 cups into a bowl. Sprinkle a heaping 1 tb   
     of the grated cheddar/jack cheese blend over the top of the soup, and   
     then a heaping 1 tb of crumbled corn tortilla chips over the cheese.   
      
     Recipe FROM:    
      
   MMMMM   
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