Southwest Onion Soup

Campbell's Southwest Onion Soup Recipe

Surprise them with this zesty onion soup that leaves tradition behind.  It's flavored with Mexican beer, ground chipotle, and beef cubes, then topped with cheesy tortilla chips.  You may never go back to traditional onion soup again.

At a glance


10 min.


40 min.



Servings: 1 1/4 cups each

Cook: 30 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

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What You'll Need

1 tablespoon olive oil
2 large Spanish onions, sliced
1 boneless beef eye of round roast (about 1/2 pound), cut into cubes
1 teaspoon ground chipotle chile powder
4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
1 bottle (12 fluid ounces) Mexican beer
1 can (about 14.5 ounces) diced tomatoes with jalapenos
1 cup drained, canned or frozen whole kernel corn
24 tortilla chips
1 package (8 ounces) shredded Mexican blend cheese  (2 cups)

How to Make It

  • 1

    Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and cook until they're tender.

  • 2

    Add the beef and pepper. Cook until the beef is well browned, stirring often.

  • 3

    Stir the broth, beer, tomatoes and corn in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the beef is fork-tender.

  • 4

    Divide the soup among 8 microwavable serving bowls. Top each with 3 tortilla chips and 2 tablespoons of the cheese. Microwave 2 bowls at a time on HIGH for 30 seconds or until the cheese melts. Serve immediately.

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