Southwest Vegetable Soup - cooking recipe

Ingredients

3 cans vegetable broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1 cup water
1 can ranch style bean, undrained
1 can corn, drain
1 can green beans, drain
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 chopped onion
1 (8 ounce) can tomato sauce
6 corn tortillas, minced (I use scissors to cut mine very tiny)
1 -2 teaspoon chili powder (to taste)
1/4 teaspoon garlic powder

Preparation

Mix all ingredients together in a pot over high heat.
Bring to a boil.
Then lower your heat and simmer for about an hour.
The soup should be thickened and the tortilla pieces will be mostly dissolved.
To serve, top with crumbled tortilla chips and a little grated cheese.