Chunky Southwestern Soup
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1-1/2 cups chopped white onion
2 tablespoons vegetable oil
2 medium carrots, quartered crosswise, then slivered
1 pound potatoes, sliced then slivered
1/4 pound mushrooms, sliced
1 tablespoon minced garlic (3 medium cloves)
1 cup mild chile salsa
2 cans chicken broth (14-1/2 ounces each)
1 can tomato sauce (15 ounces)
2 teaspoons oregano
2 teaspoons ground cumin
2 tablespoons fresh chile peppers, minced or 1 teaspoon red chile flakes
Grated cheddar or jack cheese
Gently saute onion in oil in large saucepan until buttery. Add carrots, potatoes, mushrooms, garlic, salsa, chicken broth, tomato sauce, oregano, cumin and fresh chiles. Bring to boil then simmer covered 15 minutes until potatoes are tender. Serve in bowls topped with cheese and additional pepper if desired. Surround bowls with chips.
Makes 6 servings.
Variation: To make this soup heartier, add chorizo sausage or chicken chunks — or both!
Recipe and image provided by the National Onion Association
Per serving: 234 cal, 8.58 g protein, 35 g carb, 7.92 g fat, 71 cal (29%) from fat, 7.4 mg chol, 1159 mg sod, 6.13 g fiber, 12317 IU VitA, 13 mg VitC, 116 mg cal, 2.53 mig iron.