Southwest Vegetable Soup Recipe

Name: Southwest Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans chicken broth; 1 (14 ounce) can corn, with liquid; 1 (14 ounce) can cut green beans, with liquid; 1 (14 ounce) can red kidney beans, drained and rinsed; 6 green onions; 1 teaspoon honey; 1 yellow onion, medium size; 2 (14 ounce) cans Mexican-style tomatoes; 2 cloves garlic; 3 tablespoons cilantro leaves; 2 tablespoons southwest seasoning; 1/2 cup cheddar cheese, shredded; 3 corn tortillas

Servings: persons

2 (14 ounce) cans chicken broth
1 (14 ounce) can corn, with liquid
1 (14 ounce) can cut green beans, with liquid
1 (14 ounce) can red kidney beans, drained and rinsed
6 green onions
1 teaspoon honey
1 yellow onion, medium size
2 (14 ounce) cans Mexican-style tomatoes
2 cloves garlic
3 tablespoons cilantro leaves
2 tablespoons southwest seasoning
1/2 cup cheddar cheese, shredded
3 corn tortillas

1
In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
2
In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
3
Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
4
Add red kidney beans, bring to a boil then simmer for 10 minutes.
5
Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
6
In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (14 ounce) cans chicken broth, 1 (14 ounce) can corn, with liquid, 1 (14 ounce) can cut green beans, with liquid, 1 (14 ounce) can red kidney beans, drained and rinsed, and more.

Yes, Southwest Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Vegetable Soup

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