Spicy Southwestern Vegetable Soup

Total Time
40mins
Prep
10 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  1. Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
  2. Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
  3. Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
  4. Simmer for another 10 minutes and serve with cheese and tortilla chips on top.
Most Helpful

5 5

Delicious! It was easy to prepare and very enjoyable. I omitted the salt and added cayenne pepper. Thanks for sharing! Made for PAC Spring '09

5 5

Great recipe. I had to make a few changes due to not having all ingrediants on hand. Had to use mixed vegis (corn, carrots, peas) that were frozen and only had half a green pepper. Great flavor. Not too spicey. My husband added a little extra hot sauce. served with sour cream and cilantro thanks for a tasty soup.