This recipe is from Holly Clegg’s Gulf Coast Favorites cookbook!

This hearty soup is a real family pleaser and stomach filler.

Makes 9 (1-cup) servings

1 pound ground sirloin
1 cup chopped onion
2 cups water
1 (10-ounce) can diced tomatoes and green chilies
1 cup salsa
2 cups cubed, peeled, sweet or white potatoes
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
Salt and pepper to taste
2 cups frozen corn

1. In large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat.
2. Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes.
3. Add corn, continue cooking, covered, 15 minutes.

Nutritional information per serving
Calories 149, Calories from fat 17%, Fat 3 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 289 mg, Carbohydrate 19 g, Dietary Fiber 3 g, Sugars 4 g, Protein 13 g, Diabetic Exchanges: 1 starch, 1 vegetable, 1 1/2 very lean meat

Press the “play” button below to hear Holly talk about her Southwestern soup!



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