14-1/2 oz Mexican style Stewed Tomatoes, undrained
4 oz can Green Chili, chopped & drained
1 pkg Taco Seasoning Mix
1 C Monterey Jack Cheese, shredded
6 oz Corn Tortillas, cut into 1/2inch strips
3 C Water
1 can Pinto Beans
Instructions
Combine Soups, Water, Corn, Green Beans, Tomatoes, Chili and Seasoning Mix in a dutch oven over medium-high heat. Bring mixture to a boil, reduce heat, and simmer for about 10 minutes. Slowly stir in tortilla strips and cheese. Continue to cook until tortilla strips are softened and cheese is melted.
Originally Submitted
12/20/2010
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You can add this Southwest Vegetable Soup recipe to your own private DesktopCookbook.
