Southwestern Soup
3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups (8 ounces) shredded cheddar cheese
Tortilla chips, optional
In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (4 quarts).
~*Piper*~
http://groups.yahoo.com/group/Old-Fashioned-Recipes/
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Another Great Group of *~ Beth ~*
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