6 cups chicken broth (Swanson is best)
1 can diced tomatoes - (14 1/2 oz) -- 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 can diced green chilies - (4 oz)
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas -- minced
1 1/2 teaspoons chili powder
1 dash garlic powder
=== GARNISH ===
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan or soup pot over high
heat. Be sure to mince the corn tortillas into small pieces with a sharp
knife before adding them to the soup. Bring soup to a boil, then reduce
the heat and simmer for 45 minutes to 1 hour, or until the soup has
thickened and tortilla pieces have mostly dissolved.

To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon
of the grated cheddar/jack cheese blend over the top of the soup, and then
a heaping tablespoon of crumbled corn tortilla chips over the cheese.

ENJOY!!!