- 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
- 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.
- Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (4 quarts).
Reviews for Southwestern Soup
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"I had to beef up the beans and corn. This was too soupy for my taste as it was. Definitely awesome flavor, though!"
"So easy to make and so yummy!"
"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!"
"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."
"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!!"