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As it has been as low as 20 degrees here and we are past our first snow, I made this soup for friends.  I served it with gluten-free Southwest Corn Bread(www.therubyrange.com<http://www.therubyrange.com/>) and it was a big hit.  This is similar to a popular soup served at a little restaurant here in the Rockies.  I though some of you might be looking for an warming dinner too.

Tortilla Soup 

6 cups low fat chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned black beans, with liquid
1 cup frozen yellow or canned corn (if canned drain off liquid)
1 cup frozen cut green beans
1 small can diced green chilies or 1 diced frozen Anaheim Chili (use a Big John Chili if you want it hotter)
1/ 2 cup diced onion
1 small clove of garlic, minced
2 Tablespoons mesquite flour 
6 corn tortillas, minced into small pieces
1 teaspoon chili powder
1/ 4 teaspoon cumin

Garnish
1 cup grated cheddar cheese 
1 cup crumbled corn tortilla chips

Combine all the ingredients except garnishes.  Bring to a boil then reduce heat and simmer for about and hour.  

Serve in bowls with cheese and corn tortilla chips served on top.

*Please provide references to back up claims of a product being GF or not GF*
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