Best 2 Southwest Vegetable Soup Recipes

Indulge in the tantalizing flavors of the Southwest Vegetable Soup, a culinary journey that captures the essence of the vibrant region. This hearty and wholesome soup is a delightful symphony of fresh vegetables, aromatic spices, and zesty flavors that will warm your soul and invigorate your senses. With its vibrant colors and enticing aroma, this soup promises a feast for both the eyes and the palate. Discover the perfect balance of tangy tomatoes, sweet corn, crisp bell peppers, and tender zucchini, all simmered in a delectable broth infused with the warmth of chili powder, cumin, and paprika. As you savor each spoonful, let the flavors transport you to the sun-kissed landscapes of the Southwest, where bold flavors reign supreme. This recipe offers two enticing variations: a classic vegetarian version and a protein-packed chicken rendition. Whether you prefer a meatless marvel or a hearty chicken delight, this versatile soup adapts effortlessly to your dietary preferences. Embark on a culinary adventure with the Southwest Vegetable Soup, a dish that embodies the rich tapestry of flavors and textures that define this captivating region.

Here are our top 2 tried and tested recipes!

SOUTHWEST VEGETABLE SOUP

Southwest Vegetable Soup image

This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.

Provided by Junebug

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cans vegetable broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1 cup water
1 can ranch style bean, undrained
1 can corn, drain
1 can green beans, drain
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 chopped onion
1 (8 ounce) can tomato sauce
6 corn tortillas, minced (I use scissors to cut mine very tiny)
1 -2 teaspoon chili powder (to taste)
1/4 teaspoon garlic powder

Steps:

Mix all ingredients together in a pot over high heat.
Bring to a boil.
Then lower your heat and simmer for about an hour.
The soup should be thickened and the tortilla pieces will be mostly dissolved.
To serve, top with crumbled tortilla chips and a little grated cheese.

SOUTHWEST CHICKEN VEGETABLE SOUP

Southwest Chicken Vegetable Soup image

This soup will warm you up and fill you up!! The beans, potatoes, and chicken are seasoned with southwest flavors that are sure to please. The sky is the limit for including vegetables. Summer squashes, corn, green beans, or anything else that you can get out of your garden or farmers' market! Just be sure to add more liquids to maintain the soup consistency that you desire.

Provided by riflchik

Categories Clear Soup

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1/2 teaspoon red pepper flakes (or to taste)
1 tablespoon chicken grill seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
2 stalks celery, diced
2 carrots, peeled and cubed
2 medium potatoes, cubed
1 (12 1/2 ounce) can chunk chicken, drained (or equal amount pre-cooked chicken)
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
3 cups chicken broth
3 cups water
16 ounces stewed tomatoes
salt and pepper (to taste)
shredded cheese (optional)

Steps:

Place large stock or soup pot over medium heat and add olive oil.
Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
Add beans, broth, water, and tomatoes. Stir.
Bring soup to a boil, then reduce heat to low.
Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
Serve piping hot, sprinkling cheese over top if desired.

Nutrition Facts : Calories 377.5, Fat 8, SaturatedFat 1.9, Cholesterol 36.6, Sodium 1109.4, Carbohydrate 49.2, Fiber 11, Sugar 7.4, Protein 28.5

Tips:

Prep your veggies in advance: Cutting and chopping your vegetables ahead of time will save you time and effort when you're ready to cook. You can even store them in airtight containers in the refrigerator for a few days.
Use a variety of vegetables: This recipe is a great way to use up whatever vegetables you have on hand. Feel free to mix and match different types of vegetables, such as carrots, celery, onions, bell peppers, zucchini, and squash.
Don't overcrowd the pot: When adding the vegetables to the pot, make sure not to overcrowd it. This will prevent them from cooking evenly.
Season to taste: Be sure to season the soup to taste with salt, pepper, and cumin. You can also add other spices, such as chili powder or cayenne pepper, to taste.
Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Conclusion:

This easy and delicious Southwest vegetable soup is a great way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this Southwest vegetable soup a try.

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