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Southwestern Soup Recipe
Southwestern Soup Recipe photo by Taste of Home

Southwestern Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings

Ingredients

  • 3 cups water
  • 4 cans (8 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups frozen corn
  • 2 cups salsa
  • 2 teaspoons dried minced onion
  • 1 to 2 teaspoons dried oregano
  • 1 to 2 teaspoons dried basil
  • 2 cups (8 ounces) shredded cheddar cheese
  • Tortilla chips, optional

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.

Directions

  1. In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
  2. Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (4 quarts).
Originally published as Southwestern Soup in Taste of Home October/November 2008, p49

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.

Reviews for Southwestern Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 31, 2013

I had to beef up the beans and corn. This was too soupy for my taste as it was. Definitely awesome flavor, though!

MY REVIEW
Reviewed Apr. 30, 2013

So easy to make and so yummy!

MY REVIEW
Reviewed Oct. 28, 2012

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!

MY REVIEW
Reviewed Jun. 7, 2012

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.

MY REVIEW
Reviewed Nov. 29, 2011

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!!

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