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| Ingredients: |
1/2 cup diced spanish onion
1 clove crushed garlic
1/2 cup chopped celery
olive oil
1 teas chili powder
1 4oz can green chilies
1/2 cup tomatoe sauce
6 corn tortillas, minced |
6 cups chicken broth/vegetable broth
1 28oz can diced tomatoes
1 cup black beans
1 cup yellow frozen corn kernels
1 cup frozen cut green beans
1 cup grated cheese, cheddar/monterey jack blend
1 cup crumbled corn tortillas chips |
| Cooking
Instructions: |
|
Heat olive oil in dutch oven. Add onions and celery. Saute until onions are translucent. Add chili powder and crushed garlic. Saute briiefly. Add broth, tomatoes, beans, corn, green beans, can chilies and minced tortillas. Bring to a boil and reduce and simmer 45 min until tortillas pieces have dissolved.
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| Serving
Suggestions: |
| To serve ladle soup into bowls, sprinkle with a heaping tbls of cheese and crushed tortilla chips. |
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