Southwestern Vegetable Soup (Meat)
Email This Recipe Print Recipe Print All Recipes Contributed by Eileen Goltz

Ingredients 6 cups chicken broth 1 14.5-ounce can diced tomatoes, with juice 1 cup water 1 cup canned dark red kidney beans, with liquid 1 cup frozen yellow cut corn 1 cup frozen cut green beans 1 4-ounce can diced green chilies 1/2 cup diced onion 1/2 cup tomato sauce 6 corn tortillas, minced 1 1/2 teaspoons chili powder dash garlic powder 1 cup crumbled corn tortilla chips for garnish

Instructions

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 it into bowls and then sprinkle the crumbled corn tortilla chips over the top of the soup. 

Special Instructions

Serving Size

Serves 6.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .