Southwestern Soup

Southwestern Soup at This Mama Cooks! On a Diet -

Southwestern Soup from Holly Clegg focuses on serving up a more wholesome Halloween. 

It's also gluten free, but not ghost or goblin free!

Want to check out more of Holly’s time-friendly trim& TERRIFIC® recipes from her Louisiana kitchen? Then visit The Healthy Cooking Blog.

Southwestern Soup for a hearty Halloween

On Halloween, the focus is on the tricks and treats, but my focus was always on dinner. I always serve a one-pot meal that is time-friendly to eat whenever everyone strolls back to the house.

A big pot of hearty Southwestern Soup from my Gulf Coast Favorites cookbook brewing on the stove with mugs around to serve yourself makes an ideal meal for young and old on this come and go cool evening.

Best of all this soup is as simple as opening cans making it perfect for this busy night. The nutritiously sweet yams give the soup a jolt of orange giving Halloween spirit.

Did you know you can substitute sweet potatoes for potatoes in any recipe for a nutritional boost?

If you have a crowd coming, just double the recipe and if you have extra, cool and freeze in freezable zip lock bags that easily stack in the freezer.

Southwestern Soup at This Mama Cooks! On a Diet -

Southwestern Soup

By Holly Clegg from her cookbook Gulf Coast Favorites


  • 1 pound ground sirloin
  • 1 cup onion, chopped
  • 2 cups water
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 cup salsa
  • 2 cups Louisiana yams (sweet potatoes), peeled and cubed
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon minced garlic
  • Salt and pepper to taste
  • 2 cups frozen corn


  1. In large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat.
  2. Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes.
  3. Add corn, continue cooking, covered, 15 minutes.
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour
Servings: 9 servings
  • Serving size: 1 cup
  • Calories: 149
  • Calories from Fat: 25
  • Total Fat: 3g
  • Saturated fat: 1g
  • Unsaturated fat: 2g
  • Sodium: 289mg
  • Total Carbohydrates: 19g
  • Sugar: 4g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 28mg

Diabetic Exchanges: 1 starch, 1 vegetable, 1 1/2 very lean meat

Photo and recipe courtesy of Holly Clegg.

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Recipe rating: 5 4 3 2 1