Southwestern Soup

This is a Taste of Home recipe from the October/November 2008 magazine.

3 cups water

4 (8 oz each) cans tomato sauce

2 (16 oz each) cans kidney beans, drained and rinsed

2 (14 1/2 oz each) cans chicken broth

2 cups frozen corn

2 cups salsa

2 teaspoons dried minced onion

1 – 2 teaspoons dried oregano

1 – 2 teaspoons dried basil

2 cups (8 oz) shredded cheddar cheese

tortilla chips

In a large pot, combine all ingredients except cheese and chips.  Bring to a boil.  Reduce heat, simmer, uncovered, for 10 – 15 minutes or until heated through.  Sprinkle individual servings with cheese and chips.

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