This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

This Southwest Potato Soup is hearty, filling and will keep you warm on these cooler nights! Loaded with potatoes, corn, black beans, green chilies, onions and bacon!

Southwest Potato Soup in a bowl with a spoon.

Pin this now to find it later

Pin It

Southwest Potato Soup

This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine.


These cooler nights make me crave comfort food and soup. I’m not sure why, but lots of people have in their mind that comfort food and soup takes all day to prepare and cook. While that may be the case in some instances, I don’t think that sentiment is true all of the time … probably not even most of the time. 

Southwest Potato Soup in a bowl close up with a spoon.

With Fall here and Winter creeping up, it’s getting harder to find the fresh fruits and produce of Summer. Turning to frozen food is a great alternative since freezing is nature’s pause button! Buying frozen food combats the out of season prices and reduces waste from spoilage! Since freezing is nature’s pause button, frozen fruits and vegetables are picked and frozen at their peak ripeness, locking in the nutrient value at the point of freezing!

The University of California, Davis, in partnership with the Frozen Food Foundation, conducted a study that revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases, better than – their fresh counterparts! Did you know that nearly 80% of Americans fail to consume the recommended amount of fruits, with nearly 90% failing to meet the dietary requirement for vegetables?! Given the increase in the rates of chronic diseases among all age groups, eating a diet rich in a variety of colorful fruits and vegetables is more important than ever. A variety of factors may contribute to low consumption, including cost and convenience. A recent study showed one easy solution – frozen food. 

Frozen food convenience

Frozen foods are convenient, affordable and they help simplify meal time! Not only can I get sweet corn for this fabulous Southwest Potato Soup out of season, but frozen bags of hash browns cut my prep time way down! No potatoes to peel or dice!

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Southwest Potato Soup in a bowl with a spoon and napkin.
Southwest Potato Soup in a bowl with a spoon and a napkin close up.

Be sure to visit Frozen Food Foundation Facebook or  Frozen Food Foundation Twitter

Other Posts You May Enjoy:

Southwest Beef Bean & Barley Soup in a white bowl with salt and pepper shakers and a spoon.

Southwest Beef Bean & Barley Soup

Slow Cooker Chicken Posole in a white bowl with cilantro nearby.

Slow Cooker Chicken Posole

No ratings yet
Servings: 12 servings

Southwest Potato Soup

By Jamie Sherman
This Southwest Potato Soup is hearty, filling and will keep you warm on these cooler nights!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Ingredients 

  • ½ lb. bacon, diced
  • 1 small onion, chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 package frozen Southern-style hash brown potatoes, 32 oz.
  • 1 can cream-style corn, 14 oz.
  • 1 can black beans, rinsed and drained, 15 oz.
  • 1 bag Bird's Eye frozen sweet corn, 16 oz.
  • 1 can chopped green chilies, undrained, 4 oz.
  • 8 cups chicken broth, 2 cartons – 32 oz. each
  • Sour cream and/or fresh chopped cilantro, optional

Instructions 

  • In a Dutch oven or soup pot, saute the onion and bacon until the onion is tender and the bacon is crisp. Stir in the flour, cumin, chili powder and garlic. Bring the mixture to a boil, cooking and stirring until thickened – about 1 minute.
  • Stir in the hash browns, cream-style corn, black beans, green chilies, frozen sweet corn and chicken broth. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes or until the soup and vegetables are heated through.
  • Garnish with sour cream and cilantro, if desired.

Notes

  • Using frozen potatoes is such a time-saver! No peeling or dicing.

Nutrition

Calories: 225kcal, Carbohydrates: 30g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 16mg, Sodium: 995mg, Potassium: 422mg, Fiber: 5g, Sugar: 4g, Vitamin A: 204IU, Vitamin C: 11mg, Calcium: 33mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. sam says:

    nice

  2. Cathy Trochelman says:

    This soup screams comfort! Perfect for our current cold snap (the one that will now last until April)!

  3. Deb Attinella {CookingOnTheFrontBurner} says:

    Jamie, I'm sooooo cold here but I know this soup will warm me up – great recipe!!

  4. Heather Kinnaird says:

    this soup looks delicious, and in the fall and winter my freezer is full of fruits and veggies

  5. House of Hipsters says:

    This sounds delicious! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com

  6. Stephanie Volkert says:

    I saw this at Totally Talented Tuesday and had to click on it, given that "Southwest" was in the title and hey, I was born and raised in the southwest! Our state question isn't "Red or green?" for no reason 😉 All that yummy Hatch chili. Mmmm. This soup looks delicious, definitely pinning so I don't lose it!

  7. Rosemarie Johnson says:

    thank u 4 the recipes….

  8. Linda Nortje says:

    So chilly and rainy today – a bowl of this Southwest Potato Soup would have been wonderful !