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!
I was wondering about your southwestern soup, if I wanted to cook it in a crockpot, what could I do differently? Thank you Sincerely
Jeanette Pourciau.
Jeanette, I’ll ask Holly Clegg. This is her recipe!
OK, Holly says… “I would cook the meat first before adding it to crock pot and maybe add the sweet potatoes later.” Does that help?