Ingredients
6 cups chicken or vegetable stock
1 - 14 1/2 ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup fresh or frozen corn
1 cup fresh or frozen green beans
1 - 4 ounce can diced green chilies
1/2 cup diced onion
1/2 cup tomato sauce
6 corn tortillas minced into small pieces
1 1/2 teaspoon chili powder
Dash of garlic powder
Garnish
1 cup grated cheddar / jack cheese blend
1 cup crumbled tortilla chips
1 large diced avocado
Directions
1
Combine all soup ingredients in a large sauce pan over high heat.
2
Bring soup to a boil, then reduce heat and simmer until soup thickens and tortilla pieces have mostly dissolved, about 45 minutes to 1 hour.
3
Sprinkle individual bowls of soup with a heaping tablespoon each of cheese and tortilla chips.
4
Top with diced avocado.
Ingredients
6 cups chicken or vegetable stock
1 - 14 1/2 ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup fresh or frozen corn
1 cup fresh or frozen green beans
1 - 4 ounce can diced green chilies
1/2 cup diced onion
1/2 cup tomato sauce
6 corn tortillas minced into small pieces
1 1/2 teaspoon chili powder
Dash of garlic powder
Garnish
1 cup grated cheddar / jack cheese blend
1 cup crumbled tortilla chips
1 large diced avocado
Directions
1
Combine all soup ingredients in a large sauce pan over high heat.
2
Bring soup to a boil, then reduce heat and simmer until soup thickens and tortilla pieces have mostly dissolved, about 45 minutes to 1 hour.
3
Sprinkle individual bowls of soup with a heaping tablespoon each of cheese and tortilla chips.
4
Top with diced avocado.
