Recipe: Chili's Southwest Vegetable Soup (copycat)
SoupsChili's Southwest Vegetable Soup
6 cups chicken broth (Swanson is best)
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 Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
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 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.
Makes 6 servings.
6 cups chicken broth (Swanson is best)
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 Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
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 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.
Makes 6 servings.
MsgID: 1416661
Shared by: Halyna - NY and Gladys/PR
In reply to: ISO: Chili's southwest vegetable soup
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY and Gladys/PR
In reply to: ISO: Chili's southwest vegetable soup
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Chili's southwest vegetable soup |
Ellen F | |
2 | Recipe: Chili's Southwest Vegetable Soup (copycat) |
Halyna - NY and Gladys/PR |
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