Southwestern Vegetable Soup - cooking recipe

Ingredients

1/2 c. chopped onion
2 cloves garlic, crushed
3 3/4 c. water
1 small can whole kernel corn
1 pkg. frozen cut green beans
1 tsp. beef bouillon
1 tsp. chili powder
1/4 tsp. pepper
3 (6-inch) corn tortillas, cut in 1/2-inch strips
1 (4 oz.) can undrained chopped green chilies
1 1/2 c. tomato juice
1 can tomatoes
1 medium tomato, peeled and chopped
1 tsp. ground cumin
1 tsp. Worcestershire sauce
2 to 4 drops hot sauce
2 oz. Monterey Jack, shredded

Preparation

Coat Dutch oven with Pam; place over medium heat until hot. Add onion, green chilies and garlic; cook until tender.
Add water, tomato juice, canned tomatoes, bouillon, cumin, chili powder, Worcestershire sauce, pepper, hot sauce, corn and green beans.
Stir well; bring to a boil.
Cover and reduce heat. Simmer 1 hour.