Southwestern Soup

Southwestern Soup Recipe

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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


★★★★★ 2 votes

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}

How to Make Southwestern Soup


  1. 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
  2. in medium skillet brown with small amount of butter the chopped onion & green chilis
  3. 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
  4. 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

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About Southwestern Soup

Course/Dish: Beef Soups

Show 2 Comments & Reviews

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