Southwestern Vegetable Soup
| Yield: | 6 Servings |
| Categories: | Soups, Low-Fat, Southwest, Beef |
| 1 | tb | Margarine |
| 1/2 | c | Onion; diced |
| 1/2 | ts | Ground cumin |
| 3 | c | Low-sodium chicken broth |
| 1 1/2 | c | Canned chopped tomatoes with green chiles and juice |
| 6 | oz | Cooked kidney beans; drained |
| 1/2 | c | Green beans; chopped |
| 1/2 | c | Cream-style corn |
| 2 | tb | Tomato paste |
| 1 | ts | Low-sodium beef bouillon granules |
| 2 | 6" corn tortillas; cut into 1/4" strips | |
| 2 1/4 | oz | Monterey Jack cheese; shredded |
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