Simple Salsa Soup Recipes

CREAMY SALSA SOUP

Steps:

• Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes.
• Meanwhile, combine salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with heavy cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between two bowls and top with tortilla strips, avocado, and cilantro.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

BLACK BEAN AND SALSA SOUP

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

SALSA CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

SIMPLE SALSA SOUP

Steps:

• Place broth into your favorite soup pot. Heat broth on medium.
• Meanwhile, in a food processor (if you don't have one, use a blender), chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
• Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
• You should have just about 1 cup of salsa.
• Turn up heat under soup.
• Add shredded chicken to broth.
• When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
• Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
• Adjust seasonings to taste.
• To Serve:.
• Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
• Ladle the simmering broth into bowls over the cheese.
• Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
• Serve with garnishes on the side.
• (If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time).
• Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
• Enjoy!

SALSA SOUP

Steps:

• Tip all the ingredients into a blender or food processor with a generous grinding of pepper and salt, if you like. Pulse until you get a chunky, frothy soup. Serve straight away with tortilla chips on the side or chill until needed.

SOUTHWESTERN SALSA SOUP

Steps:

• In a large pot, heat oil over medium-high heat.
• Add garlic and stir until lightly browned, about 30 seconds.
• Remove pan from heat and add sweet potatoes.
• Mash them to a puree with a potato masher.
• Add chicken broth, salsa and tortilla chips.
• Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
• Add beans, corn and oregano and cook until heated through.
• Stir in cilantro or parsley and lime juice and serve.