Southwestern Soup Recipe

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Southwestern Soup

Chriss Crotsenburg


This soup was an accident my mom made one night. She had left over chili & left over veggie soup & threw the 2 together. I have made this receipe 3 times now & cant get enough. Its a great Winter comfort food. Especially when you are sick. the first time I made the receipe, I was sick & too pooped to eat until about 3 hours after I made. Boy it sure was yummy when I finally got to dig in

pinch tips: How to Wash Fruits & Vegetables





25 Min


10 Min


1 lb
1 small
onion {diced}
1 can(s)
ortega green chilis {4-6oz}
1 can(s)
rotel original diced tomotoes {10oz}
1 can(s)
texas sytle beans {15oz}
1 pkg
mixed vegetables, frozen {16 oz}
2 can(s)
cambell's tomato soup {10.75oz}
1 can(s)
hunt's tomato sauce {8oz}
1 can(s)
hunt's fire roasted tomatoes {15oz}

Directions Step-By-Step

in a large skillet, brown hamburger. drain meat if necessary. I find Angus or Painted Hills meats works best for these receipes because there is less grease
in medium skillet brown with small amount of butter the chopped onion & green chilis
in large soup pot, add tomato soups, sauce, mix veggies & fire roasted tomatoes. Turn heat to about a low to med low, stir briefly to mix together then add hamburger, onion & green chilis
drain Texas sytle beans & Rotel in colander, rinse in running cold water for about a minute, add to soup pot. Mix ingredents thoroughly and let simmer without lid for about 10 minutes, stirring occasionly to prevent sticking. Serve with corn chips & cheese

About this Recipe

Course/Dish: Beef Soups