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Southwestern Soup

 Southwestern Soup
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
12 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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).
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.