Best Southwestern Tomato Soup Recipes

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SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP



Southwestern Chicken Barley Tomato Soup image

I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.

Provided by NELady

Categories     Chicken

Time 1h10m

Yield 1 Cup, 11 serving(s)

Number Of Ingredients 8

4 large tomatoes, diced
1 (16 ounce) jar medium hot salsa (Pace Picante, recommended)
1 (14 1/2 ounce) can fat free chicken broth
3 cups water
1 bunch green onion, chopped
1 cup quick-cooking barley
1 (15 ounce) can black beans, drained, rinsed
1 1/2-2 lbs chicken breasts, cooked, cut into bite-sized pieces

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.

EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS



EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS image

Categories     Soup/Stew     Cheese     Tomato     Vegetarian     Quick & Easy     Lunch     Healthy     Sour Cream

Yield 4 bowls

Number Of Ingredients 7

1 can tomato soup
1 can diced tomatoes
1 can diced tomatoes and green chiles*
sour cream, light or regular
corn chips
shredded mexican style cheese
*NOT the kind with lime. This makes the soup too tart.

Steps:

  • 1. In a large bowl, empty the tomato soup concentrate. 2. Instead of using a can of water, as per the soup's instructions, drain the liquid from the other two cans into the soup can. This makes the soup more flavorful. Top off with water if the amount is not sufficient. 3. Slowly whisk the can liquid into the soup for a smooth and even texture. 4. Stir in the cans of tomatoes and tomatoes and green chiles, mixing evenly with a large spoon. At this point, if you are serving a group, you can warm the total quantity of soup in a pot on the stove. If you are only preparing for one, you can scoop two hefty ladlefuls of soup into a bowl, and microwave it for 2 and a half minutes. The remaining soup keeps quite well in the refrigerator for 4-5 days. Avoid unnecessary heating, cooling, and reheating of uneaten soup, as the tomatoes will lose their firm texture. TO SERVE: 1. Place a hefty spoonful of sour cream into the center of the warm soup, and stir gently in small circles until evenly blended. 2. Crumble up 2-3 handfuls of the corn chip of your choice (I prefer Fritos) on top of the soup. 3. Sprinkle an even handful of shredded mexican style cheese over top. 4. After enjoying the attractive presentation, stir it all up, evenly coating the chips and mixing the cheese. 5. Enjoy!

SOUTHWESTERN TOMATO SOUP



Southwestern Tomato Soup image

This smooth flavorful tomato soup is unbeatable when the season's ripest tomatoes are available and the weather starts to cool. Each delicious fresh-tasting bowlful will warm you from the inside out.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

10 plum tomatoes, halved lengthwise
1 to 2 Anaheim peppers, halved and seeded
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for frying
8 corn tortillas (6 inches), cut into 1/4-inch strips
Sour cream, optional

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.

Nutrition Facts :

SOUTHWESTERN TOMATO SOUP



Southwestern Tomato Soup image

Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.

Provided by rsarahl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 onions, chopped (about 4 cups)
2 carrots, peeled and chopped (about 1 cup)
2 celery ribs, chopped (about 3/4 cup)
8 cups vegetable broth
8 cloves garlic, minced
2 (28 ounce) cans diced tomatoes (packed in juice)
1/2 cup parsley, chopped
salt and pepper
4 (15 ounce) cans chickpeas, drained and rinsed
4 cups frozen corn
4 teaspoons ground cumin
2 cups cilantro, chopped
tortilla chips, lightly crushed for garnish

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.

TOMATO POTATO SOUTHWESTERN SOUP



Tomato Potato Southwestern Soup image

This soup is enough to warm you up on a cool crisp night! It's fairly easy and so good. It's just spicy enough to have a little kick. The cumin and chiles give it the Southwestern flair. I used the optional corn and loved the sweetness it added.

Provided by Georgane Vann

Categories     Other Soups

Number Of Ingredients 10

4 medium chicken breasts, skin on is better for flavor
4 medium sized boiled potatoes
1 regular size can of diced tomatoes
1 medium onion diced
1 small can of tomato sauce
1 small can diced green chilies
3 small dashes of sriracha sauce or garlic chili paste
1 or 2 tsp cumin
2 cloves garlic minced
1 c macaroni

Steps:

  • 1. Cook the chicken breast until done in a quart of water. At the same time boil the potatoes or bake them until done. After they have cooled take skin off chicken and discard but strain and save the broth. Dice the chicken and peeled potatoes. Set aside.
  • 2. Chop onion and saute in olive oil or if you are Southern, bacon grease, until starting to turn translucent. Add the canned tomatoes and the tomato sauce and the reserved chicken broth. Add back the dice chicken and potatoes. Then add the rest of the ingredients except the macaroni, along with salt and pepper to taste. At this point add more water to make it more soupy. Let simmer for about 15 min. Add the macaroni and cook for another 15 minutes.
  • 3. Some other things to add if you want. Celery in with the onions so they get good and tender. Add a can of corn or frozen corn. You might want to add a couple of chicken bullion cubes or some other kind of soup base.

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