1/1 Photo of Spicy Southwestern Vegetable Soup
This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.
My Private Note
Units: US | Metric
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 tablespoons oil
- 1 (30 ounce) box vegetable broth
- 1 (28 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can black beans
- 1 (14 1/2 ounce) can whole kernel corn
- 1 (4 ounce) can diced green chilies
- salt and pepper
- 2 tablespoons cumin
- 1 tablespoon chili powder
- hot sauce (I use Cholula and find it gives it an excellent flavor)
- cheese (optional)
- tortilla chips (to garnish) (optional)
- 1Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
- 2Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
- 3Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
- 4Simmer for another 10 minutes and serve with cheese and tortilla chips on top.
Browse Our Top Clear Soup Recipes
Nutritional Facts for Spicy Southwestern Vegetable Soup
Serving Size: 1 (459 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 374.6
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 1138.1 mg
- Total Carbohydrate 64.7 g
- Dietary Fiber 16.0 g
- Sugars 12.9 g
- Protein 15.0 g