Southwestern Soup

Holly Clegg
  • Yield: 8 to 10 servings


1pound ground sirloin
1cup chopped onion
2cups water
1 (10-ounce) can diced tomatoes and green chiles with their juice
1cup salsa
3cups cubed peeled potatoes
1/2teaspoon chili powder
1teaspoon ground cumin
1/2teaspoon minced garlic
Salt and pepper to taste
2cups 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.

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