Tuesday, March 18, 2008

Easy Meals for Mommies

Here is a fun new segment for all of my mommy friends and future mommies too! It is called Easy Meals for Mommies. On Tasty Tuesdays I will feature new and YUMM-O recipes for busy moms. This week's mouth watering treat is Southwestern Vegetable Soup. If you've had something similar at Chili's -you know what I'm talkin about. Now since I am vegan I would change it around a bit by subbing veggie broth for chicken and leaving off the cheese. This recipe was submitted by Dana!

Southwestern Vegetable Soup

6 Cups Chicken Broth

1 Cup Water

1 (14.5 oz) can Diced Tomatoes

1 (15 oz) can of Tomato Sauce

1 (19 oz ) can Red Kidney Beans (Drained and Rinsed)

2 (15 oz) cans of Corn (No Salt Added Corn - Drained)

2 (15 oz) cans of cut Green Beans (No Salt Added Beans - Drained)

1 (4 oz) can of Diced Chilies (Try brands like Ortega or Ole El Paso)

1 large Yellow Onion7 diced Corn Tortillas

2 TBL spoons of Garlic Powder

5 TBL Spoons of Chili Powder
Cayenne Pepper to taste

Garnish with Shredded Cheddar Cheese and Tortilla Chips

Combine chicken broth, water, diced chilies, diced tomatoes, and tomato sauce in large pot. Drain and rinse the kidney beans, drain the corn and green beans - add to the pot. Dice 1 large yellow onion and corn tortillas and add. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Add the Cayenne Pepper, Garlic and Chili Powder. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the soup has thickened and tortilla pieces have mostly dissolved. (Make sure you stir the soup often, this is important!) To serve soup ladle 1 1/2 cups into a bowl. Sprinkle grated cheese over the top of the soup and then add heaping tortilla chips over the cheese and Enjoy!


Future Mom said...

That sounds really good...can't wait to try it!

Pam said...

Sounds great! You know I am always up for new (and easy!) recipes!