Southwestern Vegetable Soup (Southwest Vegetable Soup)

Southwestern vegetable soup (less frequently given as “Southwest vegetable soup”) appears to have been created in the Campbell’s Soup Company kitchens in 1966. The soup is a vegetable beef stock soup with chili powder.
     
In the 1990s, there was a Campbell’s Healthy Request Southwestern Vegetable Soup. The Chili’s restaurant chain offers a Southwestern Vegetable Soup.
   
             
Campbell’s
Campbell’s Select Gold Label
Southwestern Corn  
   
Campbell’s Condensed Soups
Southwest-Style Chicken Vegetable Soup
 
3 November 1966, San Antonio (TX) Light, pg. 47, col. 2:
SOUTHWESTERN VEGETABLE SOUP
(Same as the 1969 recipe below, but not credited to The Campbell Soup Co.—ed.)
 
12 January 1967, Corpus Christi (TX) Times, pg. D1, col. 1:
Southwestern Vegetable Soup
(Same as the 1969 recipe below, but not credited to The Campbell Soup Co.—ed.) 
 
17 May 1967, Long Beach (CA) Press-Telegram, pg. 50(?):
SOUTHWESTERN VEGETABLE SOUP
(Same as the 1969 recipe below, but not credited to The Campbell Soup Co.—ed.)
 
20 February 1969, Dallas (TX) Morning News, section E, pg. 1:
These recipes are from the test kitchens of The Campbell Soup Co.
(...)
Southwestern Vegetable Soup
2 tablespoons chopped green pepper
2 tablespoons chopped green onion
1 tablespoon butter of margarine
1 can (10 1/2 ounces) condensed vegetable beef soup
1 soup can water
1/3 cup cooked corn
1/2 teaspoon chili powder
Sliced stuffed olives
 
Cook green pepper and onion in butter until tender. Add remaining ingredients except olives. Heat; stir now and then. Garnish with olives. Makes two or three servings.
   
30 October 1986, Syracuse (NY) Herald-Journal, pg. C4, col. 1;
Southwestern vegetable soup ($1.95) was a delightfully hot medley of fresh-tasting vegetables with an emphasis on garden-tomato flavor.
 
12 September 1995, Paris (TX) News, pg. 34:
Vegetable, Southwestern Vegetable,...
Campbell’s Healthy Request - 16 oz. Can
Soup .99
   
Google Groups: alt.food.recipes
Newsgroups: alt.food.recipes
From: “~*~ Bunny ~*~”

Date: Sun, 17 Oct 2004 20:27:39 -0500
Local: Sun, Oct 17 2004 9:27 pm
Subject: KO~ Chili’s® Southwestern Vegetable Soup
 
Chili’s® Southwestern Vegetable Soup
 
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
 
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
 
1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.
 
10 August 2005, Chicago (IL) Daily Herald, section 3, pg. 4, col. 4:
You’ll need a hot plate of microwave oven for most of the recipes, like Southwest Vegetable Soup made with cans of tomato soup and enchilada sauce along with some corn, green beans, kidney beans and salsa and crumbled ramen noodles.