Read reviews (5)
Rate recipe
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
This recipe is:
Quick
Nutritional Facts 1-1/3 cups (calculated without tortilla chips) equals 194 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 1,039 mg sodium, 25 g carbohydrate, 5 g fiber, 11 g protein.
Originally published as Southwestern Soup in Taste of Home October/November 2008, p49
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 30, 2013 by wswinters
So easy to make and so yummy!
Reviewed on Oct. 28, 2012 by angelak
I gave it 4 stars because I made a good bit of changes. That said with the changes it was great and still easy.I cut all ingredients in half. I also sauteed some veggies I had on hand like onions, mushrooms, and zucchini. If you want your soup spicier use hot salsa or add 1 tsp chili powder and 1/4 tsp cayenne. I also added a tsp of cumin. We garnished the soup with green onion, tbsp sour cream and cheese. I will definitely make this again with the changes I made. YUM!
I gave it 4 stars because I made a good bit of changes. That said with the changes it was great and still easy.
I cut all ingredients in half. I also sauteed some veggies I had on hand like onions, mushrooms, and zucchini. If you want your soup spicier use hot salsa or add 1 tsp chili powder and 1/4 tsp cayenne. I also added a tsp of cumin. We garnished the soup with green onion, tbsp sour cream and cheese. I will definitely make this again with the changes I made. YUM!
Reviewed on Jun. 07, 2012 by marciedarciestuff
<p>In a bind I would make it again for the ease of it. It was just very normal (not bland though) but without any meat my family won't touch it so I always add about a pound (or less) of already cooked ground beef.</p>
Reviewed on Nov. 29, 2011 by tyansia
The first time I made this recipe I followed it to exactness. Upon tasting it, it reminded me of a minestrone soup I had at a restaurant once. The second time I made it, I sauted 1 chopped onion along with two diced carrots, and added 1 1/2 cups of small shell noodles to the last 15 minutes of cooking time. That was outstanding as was the first attempt!!
Reviewed on Nov. 18, 2011 by Cooking4Bob
This is a delicious and quickly prepared soup. The heat of the salsa you choose changes the flavor. We enjoy this with corn chips in lieu of tortilla chips!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013