Chili’s Southwestern Vegetable Soup

6 cups chicken broth
1 (14.5-oz.) 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 small diced green pepper
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tor tillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar
1 cup crumbled corn tor tilla chips

How to cook :

Mix soup ingredients in pot over high heat.

Bring soup to a boil, reduce heat and let simmer for 45 minutes.

Serve in a soup bowl and garnish with cheese and then add the crumbled tor tilla chips on top of the cheese.

Serves 5

source : america’s most wanted recipe