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VEGETABLE TORTILLA SOUP · Jan 15, 06:36 PM by Michele Roper

2 can chicken broth
2 can Rotel Diced Tomatoes and Green Chilies
1 can (16 oz) tomato sauce
32 oz. frozen mixed vegetables
4 cups water
40 tortilla chips, borken
1 cup shredded Cheddar cheese

In a medium saucepan, blend together broth, tomatoes, sauce, vegetables and water

Heat over medium-high heat to a boil; reduce heat to low. Simmer uncovered for 15 minutes

Portion chips and cheese equally into soup bowls. Pour soup into bowl; serve immediately