Southwest Vegetable Soup
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Ingredients
  1. 1 teaspoon Sue BeeĀ® Honey
  2. 2 (14 ounce) cans chicken broth
  3. 1/2 cup cheddar cheese
  4. 2 tablespoons southwest seasoning
  5. 3 tablespoons cilantro leaves
  6. 2 cloves garlic
  7. 2 (14 ounce) cans Mexican-style tomatoes
  8. 1 yellow onion
  9. 6 green onions
  10. 1 (14 ounce) can red kidney beans
  11. 1 (14 ounce) can cut green beans
  12. 1 (14 ounce) can corn
  13. 3 corn tortillas
Instructions
  1. In a blender blend Sue Bee Honey, stewed tomatoes, green onions, garlic, cilantro, onion and seasoning.
  2. In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
  3. Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
  4. Add red kidney beans, bring to a boil then simmer for 10 minutes.
  5. Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
  6. In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
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