Southwestern Tomato Soup Recipes

SOUTHWESTERN SOUP

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
• Serve with cornbread, if desired.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
• Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

SOUTHWESTERN TOMATO SOUP

Steps:

• Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUTHWESTERN TOMATO SOUP

Steps:

• Heat olive oil in a stockpot on medium heat.
• Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
• Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
• Bring to a boil, then reduce heat to low.
• Simmer for 30 minutes, uncovered.
• Stir in parsley and check for seasoning.
• Add additional salt and pepper if necessary.
• Add chickpeas, corn and cumin and bring back to a boil.
• Simmer for 5 minutes.
• Reduce heat to low.
• Stir in cilantro.
• Ladle soup into bowls.
• Garnish with crushed tortilla chips.
• Serve immediately.

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP

Steps:

• In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
• Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
• Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
• Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
• Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

SOUTHWEST CREAMY TOMATO SOUP

Steps:

• Bring all ingredients except sour cream to boil in saucepan on medium heat, stirring frequently.
• Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
• Stir in sour cream.