"Hunger is the best sauce in the world."--Cervantes

Southwestern Vegetable Soup Recipe

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This recipe for Southwestern Vegetable Soup, by , is from The Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Williams
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (6.5-ounce) package corn tortillas
1 (11-ounce) can fiesta tomato soup, undiluted
1 (10 3/4-ounce) can condensed chicken broth
3 cups water
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) cut green beans, drained
1 (14 1/2-ounce) Mexican style stewed tomatoes, undrained
1 (4.5-ounce) can chopped green chilies, drained
1 (1 1/4 ounce) package taco seasoning mix
1 cup (4 ounces) shredded Monterey Jack cheese

Directions:
Directions:
Cut tortillas into 1/2 inch strips, and place on baking sheets. Bake for 5 minutes at 350 degrees, until toasted. Combine tomato soup and next seven ingredients in a Dutch oven and bring to boil over medium-high heat. Reduce heat and simmer for 10 minutes. Stir in the tortilla strips and cheese.

Number Of Servings:
Number Of Servings:
9 cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Easy-Easy-Easy

 

 

 

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