Southwestern Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 servings (4 quarts).
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
Ingredients
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3 cups water
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4 cans (8 ounces each) tomato sauce
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 cans (14-1/2 ounces each) chicken broth
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2 cups frozen corn
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2 cups salsa
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2 teaspoons dried minced onion
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1 to 2 teaspoons dried oregano
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1 to 2 teaspoons dried basil
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2 cups shredded cheddar cheese
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Tortilla chips, optional
Directions
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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.
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2.
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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