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.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 180
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 29mg
  • Sodium 252mg
  • Carbohydrate 20g
  • Fiber 3g
  • Protein 12g