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Chili's Southwestern Vegetable Soup




  • 6 cups chicken broth
  • 1 (14 1/2 ounce) can diced tomatoes, with juice
  • 1 cup water
  • 1 cup dark red kidney beans, with liquid
  • 1 cup frozen corn kernels
  • 1 cup frozen green beans
  • 1 small green bell pepper, diced
  • 1/2 cup diced Spanish onions
  • 1/2 cup tomato sauce
  • 6 corn tortillas
  • 1 1/2 teaspoons chili powder
  • Pinch of garlic powder


  • 1 cup cheddar cheese
  • 1 cup crumbled corn tortilla chips


  1. Mix the soup ingredients in a pot over high heat.
  2. Bring the soup to a boil, reduce the heat, and let simmer for 45 minutes.
  3. Serve in soup bowls and garnish with the cheese; sprinkle the crumbled tortilla chips on top of the cheese.


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