Tortilla Soup

I tried out this new recipe from Cooking Light magazine last night and it was yummy.  When I told the kids we were having "chip soup,"  they dug right in!  

Ingredients:

2 cups no salt-added tomato sauce

1 1/2 cups water

1 cup salsa

1 cup fresh or frozen whole-kernel corn

1 teaspoon dried oregano

1 teaspoon dried basil

1 (14-oz) can low sodium chicken broth

1 (16-oz) can kidney beans, rinsed and drained

1 garlic clove, minced

1 1/2 cups (6 oz) shredded cheddar cheese

30 tortilla chips

Preparation:

Combine first 9 ingredients in a large saucepan; bring to boil.  Reduce heat, and simmer 12 minutes.  Ladle into bowls; sprinkle with cheese.  Cooking Light says serve with chips, I say serve with avocado, sour cream and chips!  :)