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Southwestern Soup Recipe

Southwestern Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on February 28, 2012

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    A little thin, but a nice flavor. Could do with something more, maybe some more veggies like corn, carrots & celery? I did omit the pork & I swapped the beans for barley.

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  • on June 15, 2010

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    Texture was a little off for me. Could be cook's error :(. Flavor was o.k. but didn't blow me away. I had a ton left over and had to eat it for over a week.

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  • on March 30, 2010

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    I doubled the recipe and used 2# of boneless and skinless chicken breasts. I used 1 can of light kidney beans (drained only, 1 can of black beans straight in, 1 can undrained green chiles, 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, and doubled everthing else accordingly. I, also, used sweet red peppers instead of green. This soup had such a warm, hearty, and satisfying flavor.......and it only got better the next day. I will make it again with the pork. Thanks Robin!

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  • on November 11, 2009

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    This was a great recipie, but I added black beans, and white navy beans, chopped green chilies and a little thyme.

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  • on October 10, 2009

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    We loved this soup. I added extra chili powder to make it spicier, but otherwise, it is a super easy and delicious weeknight meal.

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  • on August 26, 2009

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    I love pork but am not a big fan of the tenderloin. Have made this twice, once with pork tenderloin, once with a pound of beef stew meat. I think I prefer the beef but I loved it both ways. I also used a can of Rotel chilis & tomatoes and a 4 oz can of whole green chilis chopped. OK I like things hot! I'll be eating this repeatedly this winter. Thanks Robin.

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  • on April 30, 2009

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    My husband loved, loved, loved this recipe and so did I. The only changes I made for us is to increase salt and cumin to 1 tsp each.; add a can of Rotel chilis and tomatoes to spice it up a little more; and shred the pork after it's done. That adds more consistency to the soup.
    I sprinkled cilantro and a splash of lime on my bowl, while my husband also added sour cream and a mexican cheese blend.
    We served it with Panera Asiago Cheese bread, and it was a satisfying dinner. Can't wait to eat the leftovers tomorrow for lunch. That is, if there's any left. My son is due home from work soon!

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  • on December 11, 2008

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    I had made carnitas 2 days prior to looking for a recipe to use the leftover meat in. WOW! This was the perfect soup. I added carrots and corn to the soup and topped it with crushed tortilla chips and cilantro. It was the hit of the party! Thanks for something so easy!

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  • on May 02, 2008

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    I loved this recipe. I only cooked on low for 4 hours and it was perfect. Also, I added a can of black beans and a some frozen corn to give it a little more. Will definetely make again!

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  • on March 08, 2008

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    This was a very tasty soup with a lot of flavor. The only thing I found was add an extra can of beans because for consistency. My entire family enjoyed this recipe

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