Southwestern Soup

This is a good spicy soup with a thick sauce, no wimpy broth here.

It's ready in 30 minutes or you can make it ahead of time and put in the crockpot to simmer all day.

Southwestern Soup

1 1/2 cups water

2 (8oz each) cans tomato sauce

1 can kidney beans, rinsed and drained

1 can (14.5 oz) chicken or vegetable broth

1 cup frozen corn

1 cup salsa (this will determine the spicy heat!)

1 t. dried minced onions

1 t. dried oregano

1 t. dried basil

Toppings: shredded cheddar cheese, tortilla chips

Combine the ingredients, and bring to a boil. Reduce heat; simmer, uncovered for 15-20 minutes or until heated through.

Serve sprinkled with cheese and chips.

If you don't have any store bought chips on hand, it's easy to make tortilla chips.

Using corn tortillas, spray front and back with cooking spray. Sprinkle with lime juice and salt. Cut with a pizza cutter into wedges or slices. Bake on a cookie sheet for 7 minutes, turn over and bake for 5 more minutes or until lightly browned.