Southwestern Soup Recipe
Southwestern Soup Recipe photo by Taste of Home

Southwestern Soup Recipe

Read Reviews
4.5 9 13
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


  • 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 cup: 194 calories, 6g fat (4g saturated fat), 22mg cholesterol, 1039mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 11g protein


  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

Reviews for Southwestern Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

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!"

Reviewed Jun. 7, 2012

"<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 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!!"

Reviewed Nov. 9, 2010

"I added Polish sausage and pasta to this recipe. I also used french onion soup instead of chicken broth. I turned out more like a chilli than a soup, but it was great!"

Loading Image