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Southwest Vegetable Soup


Ingredients

  • 1 teaspoon Sue Bee® Honey
  • 2 (14 ounce) cans chicken broth
  • 1/2 cup cheddar cheese
  • 2 tablespoons southwest seasoning
  • 3 tablespoons cilantro leaves
  • 2 cloves garlic
  • 2 (14 ounce) cans Mexican-style tomatoes
  • 1 yellow onion
  • 6 green onions
  • 1 (14 ounce) can red kidney beans
  • 1 (14 ounce) can cut green beans
  • 1 (14 ounce) can corn
  • 3 corn tortillas

Directions

  • In a blender blend Sue Bee® honey, stewed tomatoes, green onions, garlic, cilantro, onion and seasoning.
  • In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
  • Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
  • Add red kidney beans, bring to a boil then simmer for 10 minutes.
  • Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
  • In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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