Southwestern Tomato Soup


32-ounces Tomato soup, ready to serve

2-cans Rotel® tomatoes and green chilies, undrained

1-tablespoon Taco seasoning mix

½-teaspoon Hot pepper sauce

¼-cup Sour Cream

½-teaspoon Salt

½-teaspoon Pepper

Crackers of your choice, corn bread or bread


Combine ready to serve tomato soup, Rotel® tomatoes and green chilies with juice, hot pepper sauce, sour cream, taco seasoning mix, salt and pepper in a large sauce pan; stir until all ingredients are mixed well. Cook over medium heat stirring often until soup starts to bubble then turn heat down to low and simmer for about an hour to allow flavors to blend. Serve hot with crackers, corn bread or bread. This wonderful soup is just as delicious without crackers or bread as well.

Serves 5

Note: If you don’t like food spicy just substitute the hot pepper sauce with sweet pepper sauce. Want to eat lighter than just substitute the sour cream with non fat sour cream and serve with either fat free crackers or skip the crackers or bread altogether. If you like cilantro just add 2 tablespoons of fresh chopped cilantro or 1 teaspoon of dried cilantro. To change it up I also throw in 1/4 teaspoon of cumin.

You can find this recipe and much more at Cristie’s Cookin. Submit your favorite recipe for a chance to win a free “Gotcha Covered” apron or Cristie’s unique specialty spices, “Ring It, Bling It and Zing It”. While you are at it check out Cristie’s new novel “11.11.11” by TJ Stokes. 11.11.11 is hard to put down especially since she based it on her grandmothers predictions.

Source by Cristie Will

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