This Southwestern soup is lighter than most and it makes a perfect lunch.



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.

  • Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.

Reviews (5)

69 Ratings
  • 5 star values: 8
  • 4 star values: 16
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
I really luv the soup. It's light but very filling, however I did make a change and used my creole seasoning instead of chili powder. To give it a little kick.
Rating: 4 stars
This recipe is super easy and quick; a prerequisite in my home. The ingredients are nearly staples in my pantry (with the exception of the green onion) and the soup itself is delicious. Because my family likes things on the spicy side, I double the amount of chili powder.
Rating: Unrated
Yummy. Sometimes simple is so good. I have made this soup several times now, and I am always happy with the results. It is easy, fast and tasty. I add 1/2 a chopped jalepeno (when you are asked to add the green part of the scallion) to spice it up!
Rating: Unrated
This was very good! It was very simple...the ingredients are things that I normally have on hand, making it quick to make. Next time I am going to add a jalepeno to heat it up a bit.
Rating: Unrated
I made this, and it was really easy. I have two young children, and they can be picky, but they both really liked this. I am going to try it with a sweet potato and see how that goes!