Best Tomato Potato Southwestern Soup Recipes

Southwestern Tomato Soup image

Provided by rsarahl

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.

Southwestern Chicken Barley Tomato Soup image

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.

Southwestern Corn and Potato Soup image

Yield Makes 6 main-course servings

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, chopped
1 fresh jalapeño, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
3 1/4 cups reduced-sodium chicken broth (26 fl oz)
1 cup water
1 (10-oz) package frozen corn (not thawed)
3 tablespoons fresh lime juice
1/4 cup finely chopped fresh cilantro
Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Steps:

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
Meanwhile, peel potatoes and cut into 1-inch pieces.
Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
Stir in lime juice, cilantro, and salt to taste.

Tomato Potato Southwestern Soup image

Provided by Georgane Vann

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.