Instructions

Heat butter and oil in 3-quart saucepan. Lightly saute onions and garlic. Add chilies, peeled tomatoes, tomato sauce, chicken broth, chili powder, oregano, cumin and salt. Bring to boil, stirring to break up the peeled tomatoes (may use knife or cooking scissors to expedite the process). Add kidney beans, green beans and corn. Reduce heat and simmer for 20 minutes. Stir in parsley or cilantro. Ladle soup into bowl, top with broken tortilla chips, sprinkle with cheese and serve. Notes: Add extra chili powder for more kick. Have also added diced jalapenos on occasion when trying to give more of a kick.