Ingredients
1
15-ounce can diced tomatoes, with juice
1
cup canned dark red kidney beans, with liquid
1
4-ounce can diced green chilies
1/2
cup diced Spanish onion
1
cup frozen yellow cut corn
1
cup frozen cut green beans
1
cup crumbled corn tortilla chips
1
cup grated cheddar-jack cheese blend
Directions
1.
1. In a large saucepan combine all of the soup ingredients over high heat.
2.
2. Mince corn tortillas into small pieces using a sharp knife then add them to the soup.
3.
3. Bring soup to a boil, then lower down the heat and simmer for 45 minutes to 1 hour or wait until the soup has thickened and the tortilla pieces are mostly dissolved.
4.
4. To serve, put 1 1/2 cups into a bowl.
5.
5. Sprinkle a tablespoon of the grated cheddar-jack cheese blend on the top of the soup, and then a take tablespoon of crumbled corn tortilla chips over the cheese.
Columbus Restaurants
