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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings (4 quarts)


  • 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 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.
Nutrition Facts
1-1/3 cups: 194 calories, 6g fat (4g saturated fat), 22mg cholesterol, 1039mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 11g protein.

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