chunky southwestern soup
(2 ratings)
A hearty soup with a Southwestern flavor. The main feature of the Southwestern chuck wagon was the chuck box. It contained everything the cook needs, from salt and pepper, flour, to dried fruit, bacon and fresh beef. It also contained all necessary cookware and tools along with the tableware so that everyone was able to eat. Photo compliments of: Land o Lakes
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(2 ratings)
yield
6 servings
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For chunky southwestern soup
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1 1/2 C Chopped white onion
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2 Tbs Vegetable oil
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2 med Carrots (quartered crosswise, then slivered)
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1 lb Potatoes (sliced then slivered)
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1/4 lb Mushrooms (sliced)
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1 Tbs Minced garlic (3 medium cloves)
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1 C Mild chili salsa
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2 cans Chicken broth (14 1/2 ounces each)
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1 can Tomato sauce (15 ounces)
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2 tsp Oregano
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2 tsp Ground cumin
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2 Tbs Fresh chili peppers (minced) or 1 teaspoon red chili flakes
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Grated cheddar or jack cheese
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Tortilla chips
How To Make chunky southwestern soup
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1Gently sauté onion in oil in large saucepan until buttery. Add carrots, potatoes, mushrooms, garlic, salsa, chicken broth, tomato sauce, oregano, cumin and fresh chilies. Bring to boil then simmer covered 15 minutes until potatoes are tender.
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2Serve in bowls topped with cheese and additional pepper if desired. Surround bowls with chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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