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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

★★★★★ 2 votes
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


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.
2Serve in bowls topped with cheese and additional pepper if desired. Surround bowls with chips.

About Chunky Southwestern Soup

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