Chilis Southwestern Vegetable Soup Recipes

SOUTHWEST VEGETARIAN CHILI

Southwest Vegetarian Chili image

My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium sweet onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
2 cups diced fresh tomatoes (about 3 medium)
1-1/2 cups fresh or frozen corn (about 8 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
Optional: Sour cream, diced avocado and lime wedges

Steps:

In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

SOUTHWEST VEGETABLE SOUP

Southwest Vegetable Soup image

This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.

Provided by Junebug

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cans vegetable broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1 cup water
1 can ranch style bean, undrained
1 can corn, drain
1 can green beans, drain
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 chopped onion
1 (8 ounce) can tomato sauce
6 corn tortillas, minced (I use scissors to cut mine very tiny)
1 -2 teaspoon chili powder (to taste)
1/4 teaspoon garlic powder

Steps:

Mix all ingredients together in a pot over high heat.
Bring to a boil.
Then lower your heat and simmer for about an hour.
The soup should be thickened and the tortilla pieces will be mostly dissolved.
To serve, top with crumbled tortilla chips and a little grated cheese.

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