Vegan Version of

Chili's Southwestern Vegetable Soup 
      Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004

2 cups veggie broth
1 14.5 oz can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid (or black beans)
1 cup frozen yellow cut corn
1 green bell pepper, chopped
1 4 oz can diced green chilies
˝ cup diced Spanish onion
˝ cup tomato juice
6 corn tortillas, minced
1 ˝ tsp chili powder
1 tsp minced garlic
1 tsp cumin
1 tsp cilantro
salt and pepper to taste

Garnish (1 cup grated vegan cheddar/jack cheese blend, 1 cup crumbled corn tortilla chips)


Combine all soup ingredients in large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.

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.

To serve, ladle 1 1/2 cups into a bowl, and sprinkle with garnish


Makes 6 servings