Southwestern Soup
Kitchen Tested 
- Yield 8 to 10 servings
A reduced-fat beefy soup perfect for chilly nights.
Holly Clegg
Ingredients
- 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
Instructions
- In a large pot over a medium-high heat, cook the sirloin and onion until the sirloin is done, about 5 to 7 minutes; drain any excess grease. Add the 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 the corn and continue cooking, covered, for 15 minutes longer. Cool and freeze in containers.
