Southwestern Soup

Kitchen Tested
  • Yield 8 to 10 servings

A reduced-fat beefy soup perfect for chilly nights.

Holly Clegg


1 pound ground sirloin
1 cup chopped onion
2 cups water
1 (10-ounce) can diced tomatoes and green chiles with their juice
1 cup salsa
3 cups cubed peeled 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 a large pot over a medium-high heat, cook the sirloin and onion until sirloin is done, about 5 to 7 minutes; drain any excess grease. Add water, tomato and green chiles, salsa, potatoes, chili powder, cumin, garlic, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Add corn and continue cooking, covered, for 15 minutes longer. Cool and freeze in containers.