Southwestern Soup

This soup is actually meatless and could be made vegetarian by using vegetable broth. It's extremely quick to make and tastes delicious topped with shredded cheese and corn tortilla strips. I've been making homemade tortilla strips by brushing corn tortillas with olive oil, salting them and baking them in the oven.

Southwestern Soup
3 cups water
4 8-oz. cans tomato sauce
2 cans kidney beans, drained and rinsed
2 cans (14 1/2-oz.) chicken broth
2 cups frozen corn
2 cups salsa
2 tsp. dried minced onion
2 tsp. oregano
2 tsp. basil

Combine all ingredients in dutch oven or cooking pot. Bring to a boil, reduce heat and simmer uncovered 10 to 15 minutes until thoroughly heated. Serve topped with tortilla strips and cheese. Serves 12.