7 c vegetable broth
1 c canned dark red kidney beans, w/ liquid
2 14.5 oz cans diced tomatoes, w/ juice
2 c cut green beans
2 c yellow corn kernels
2 4 oz cans diced green chilies
1/2 c Spanish onion, diced
1 can tomato sauce
6 corn tortillas, chopped into small pieces
1 1/2 t chili powder
dash garlic powder
grated cheddar cheese
crumbled baked corn tortilla chips

Combine all the soup ingredients and chopped corn tortillas in a large saucepan or soup pot over high heat. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. If salt-free broth is used, add salt to taste near the end of cooking.

To serve, ladle about 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

If baked corn tortilla chips are not available, preheat oven to 325 F. and place yellow corn tortillas on the wire rack. Bake until they begin to turn a darker color, about ten minutes, but remove immediately, as they will burn if left in the oven any longer. After they are cooled, the chips can be crumbled.

Preparation time: 15 minutes
Cooking time: 1 hour