Chunky Southwestern Soup

Russ Myers


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

pinch tips: How to Skin Carrots, Potatoes and Apples



6 servings


20 Min


30 Min


Stove Top


1 1/2 C Chopped white onion
2 Tbs Vegetable oil
2 med Carrots (quartered crosswise, then slivered)
1 lb Potatoes (sliced then slivered)
1/4 lb Mushrooms (sliced)
1 Tbs Minced garlic (3 medium cloves)
1 C Mild chili salsa
2 cans Chicken broth (14 1/2 ounces each)
1 can Tomato sauce (15 ounces)
2 tsp Oregano
2 tsp Ground cumin
2 Tbs Fresh chili peppers (minced) or 1 teaspoon red chili flakes
Grated cheddar or jack cheese
Tortilla chips

Directions Step-By-Step

Gently 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.
Serve in bowls topped with cheese and additional pepper if desired. Surround bowls with chips.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southwestern