27 Aug 2010
|Water||3 Cup (48 tbs)|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounces Each)|
|Canned kidney beans||32 Ounce, rinsed and drained (2 Cans, 16 Ounces Each)|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounces Each)|
|Frozen corn||2 Cup (32 tbs)|
|Salsa||2 Cup (32 tbs)|
|Dried minced onion||2 Teaspoon|
|Dried oregano||2 Teaspoon|
|Dried basil||2 Teaspoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
In a Dutch oven, combine the first nine ingredients.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 10-15 minutes or until heated through.
Sprinkle individual servings with the cheddar cheese.
Southwestern Soup Recipe