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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
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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!
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