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Receta Chili's Southwestern Vegetable Soup
by Global Cookbook

Chili's Southwestern Vegetable Soup
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  Raciónes: 6

Ingredientes

  • 6 c. chicken broth (Swanson is best)
  • 1 can diced tomatoes - (14 1/2 ounce) with juice
  • 1 c. water
  • 1 c. canned dark red kidney beans with liquid
  • 1 c. frzn yellow cut corn
  • 1 c. frzn cut green beans
  • 1 can diced green chilies - (4 ounce)
  • 1/2 c. diced Spanish onion
  • 1/2 c. tomato sauce
  • 6 x corn tortillas chopped
  • 1 1/2 tsp chili pwdr
  • 1 dsh garlic pwdr
  • 1 c. grated cheddar/jack cheese blend
  • 1 c. crumbled corn tortilla chips

Direcciones

  1. Combine all the soup ingredients in a large saucepan or possibly soup pot over high heat. Be sure to mince the corn tortillas into small pcs with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 min to 1 hour, or possibly till the soup has thickened and tortilla pcs have mostly dissolved.
  2. To serve soup ladle 1 1/2 c. into a bowl. Sprinkle a heaping Tbsp. of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping Tbsp. of crumbled corn tortilla chips over the cheese.
  3. This recipe yields 6 servings.