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 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.

Nutritional Info *per serving

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