Warmth and Comfort
Saturday I was in search of comfort.
The weather had turned cold and the house was empty.
The men of the house were on a deer hunt, the girl was busy with friends, and my dad, who had been with us all week for the passing of his mother, had left for his own home.
Soup was in order.
Not an ordinary vegetable soup, but one full of flavor and originality.
Southwestern Vegetable Soup
6 cups chicken broth
1 14.5 ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4 ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish: 1 cup grated cheddar or jack cheese blend
1 cup crumbled corn tortilla chips
Combine all soup ingredients in a large saucepan or soup pot over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce and simmer for about 45 minutes.
To serve, ladle soup into bowls, sprinkle with cheese and tortilla chips.
Makes 6 servings.