• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Southwestern Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Canola oil
  • 2/3 c Chopped yellow onion
  • 1 Garlic clove; minced
  • 1 ts Ground cumin
  • 1 tb Fresh oregano; minced
  • 1 sm Jalapeno pepper; core seed
  • -mince
  • 1 md Red bell pepper; core seed
  • -mince
  • 1 qt Vegetable broth
  • 1 c Corn kernels; cooked
  • 1/4 c Fresh lime juice
  • 2 c Cooked white beans; drained
  • -and rinsed
  • 1 c Tomatoes; peel seed chop
  • 1 md Avocado; see note
  • 3 tb Fresh cilantro; minced
  • Salt and pepper
  • 4 6 inch corn tortillas; cut
  • -into 1/2" strips


Note on Avocado: peel, pit, chop and toss with a little lime juice.

Heat 1 tablespoon of the oil over medium heat in a large heavy pot. Add the
onion, garlic, cumin, oregano, jalapeno, and bell pepper and cook,
stirring, until the onion is transparent, 6 to 8 minutes. Add the broth and
bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Add the corn, lime juice, and beans and bring back to a simmer. Add the
tomatoes, avocado, and cilantro and remove from the heat. Season with salt
and pepper.

While the soup is simmering, heat the remaining oil in a nonstick skillet
over medium-high heat, then fry the tortilla strips until crisp, about 3 to
5 minutes. Drain on towels. Put several strips in each bowl, then pour in
the soup.

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