A throw-together delicious and filling soup, with or without the chicken!

Don’t let the list of ingredients and/or measuring scare you. This isn’t a cake recipe where all the measurements have used, or event accurate. I had opened bags of frozen corn and green beans in the freezer. Didn’t bother checking to see how much was in each (maybe there was over a cup of corn and barely a 1/2 cup of green beans), I just emptied the bags into the pot (That’s right … no defrosting!) and kept going. Plus a few nanoseconds of time were saved by not draining the kidney beans or diced tomatoes.

Two tablespoons of chili powder sounds like a massive punch, but please trust me … it’s all flavor and no heat. But what if you really want some heat? Then add a few shakes of the smoked paprika. Otherwise leave it out. The soup will still be delicious.


Chili's Southwestern Vegetable Soup
Adapted from Top Secret Recipes
Serves 6
Prep time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

Note: Make this a hearty soup by adding 1 cup of shredded rotisserie chicken.  Make it a one-bowl meal by upping the amount of chicken to 2 cups

6 cups vegetable broth (preferably low-salt)
1 (14 1/2 ounce) can fire roasted diced tomatoes, undrained
1 cup red kidney beans, undrained
1 cup yellow frozen corn kernels
1 cup frozen cut green beans
1 (4 ounce) can diced green chilies, undrained
1/2 cup diced red onion
2 Tbl. tomato paste
6 corn tortillas, very finely chopped (or until you lose patience)
2 Tbl. chili powder
1 tsp. smoked paprika (for spicy heat, totally optional)
2 tsp. garlic powder

1-2 cups rotisserie chicken (totally optional)  

Optional garnishes:
8 oz. shredded cheddar cheese
Several handfuls corn tortilla chips
Handful cilantro leaves and tender stems, coarsely chopped


Dump all the soup ingredients in a deep soup pot over medium-high heat.

Cover and bring soup to a boil. Remove cover and reduce heat. Gently simmer, stirring occasionally, for 45 minutes.

To serve, ladle soup into bowls. Serve hot, passing around garnishes. Refrigerate leftovers, covered, up to 3 days.