Recipe: Southwestern Sirloin Soup

Full of Mexican-inspired flavors
southwestern steak soup with yams tomatoes corn

This hearty soup is a real family pleaser. It’s easy to make, and you can also substitute chicken or black beans for the beef if you’d prefer.

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1 pound ground sirloin
1 cup chopped onion
2 cups water
1 (10-ounce) can diced tomatoes and green chilies
1 cup salsa
2 cups cubed, peeled Louisiana yams (sweet potatoes)
½ teaspoon chili powder
1 teaspoon ground cumin
½ 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.
  3. Reduce heat, cover, simmer about 30 minutes.
  4. Add corn, continue cooking, covered, 15 minutes.

Nutritional information (per serving)

Makes 9 servings

Each 1-cup serving contains:

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Calories 149
Calories from fat 17%
Fat 3g
Saturated Fat 1g
Cholesterol 28mg
Sodium 289mg
Carbohydrate 19g
Dietary Fiber 3g
Sugars 4g
Protein 13g

Diabetic Exchanges: 1 starch, 1 vegetable, 1 ½ very lean meat

Recipe courtesy of Speaking of Women’s Health

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