| | Directions | | Mix the soup ingredients in a pot over high heat. Bring the soup to a boil, reduce the heat, and let simmer for 45 minutes. Serve in soup bowls and garnish with cheese, sprinkle the crumbled tortilla chips on top of the cheese. |
|
|
| Ingredients | | - |  | 6 cups chicken broth |
| - | | 1 can diced tomatoes (14.5 ounce can) |
| - | | 1 cup water |
| - | | 1 cup canned dark red kidney beans |
| - | | 1 cup frozen corn kernels |
| - | | 1 cup frozen cut green beans |
| - | | 1 green bell pepper, diced (small) |
| - | | 1/2 cup onion, diced |
| - | | 1/2 cup tomato sauce |
| - | | 1 1/2 teaspoons chili powder |
| - | | pinch garlic powder |
| - | | 1 cup shredded cheddar cheese |
| - | | 1 cup crumbled tortilla chips |
| |
| |
