Southwestern Soup

Ali Crockett

1 can red kidney beans, rinsed and drain
1 can black beans, don't drain
3 cups water
1 can mexican style stewed tomatoes
2 medium carrots sliced
1 large onion, chopped
1/2 small can chopped green chilies
2 Tbsp (or 4 cubes) chicken bouillon
1/2 tsp. chili powder
2 garlic cloves minced

Put everything in crock-pot. Cook on low for 10 hrs. Or on high 4-5 hours. Serve topped with shredded cheese and crushed tortilla chips.