Salsa Soup Recipes

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SIMPLE SALSA SOUP



Simple Salsa Soup image

I am so excited about this soup! It is a chicken broth soup flavored and "textured" by a bright salsa puree and has mozzarella melting in the bottom of the bowl! It is extremely simple to make. If the directions seem long, it's only because I've given lots of notes. Very little chopping and very little cooking to this recipe. I think the melting mozzarella makes this broth soup special! What I like most about serving this low-cal soup is that it can be easily adjusted to meet the taste of your guests . There are garnishes that add the finishing touches to the soup and make this recipe fun for entertaining. You can add any of the garnishes to the soup immediately before serving if you prefer, but I would NOT add the sour cream. Even if you temper the sour cream, it makes the soup cloudy. I simply put a small dish of sour cream on the table for each guest. I dip the tip of my spoon in the sour cream and then take soup on to the spoon. I'm one of those "perfect bite" kind of people, that's why I love serving the soup with the garnishes!! Enjoy!!

Provided by Mrs Goodall

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

6 ounces cherry tomatoes, grape tomatoes may be substituted (approximately 1 cup)
1 cup red onion, chopped into large pieces (about 1/4 of a large red onion)
3 garlic cloves, peeled
1 teaspoon cumin, preferably ground fresh
1 tablespoon lime juice, fresh
1/2 jalapeno, seeded with ribs removed and chopped large
3 1/2 cups chicken broth, preferably low-sodium (two 14 ounce cans)
1 teaspoon lime juice, fresh
1 tablespoon cumin, fresh ground
1 1/2 cups cooked chicken, shredded
8 ounces fresh mozzarella cheese, purchased in a ball NOT grated (NOTE! Do NOT add cheese to soup pot)
cilantro, chopped medium to medium fine
jalapeno, chopped fine (use other half of jalapeno)
avocado, cubed (1 or 2 avocados depending on need)
sour cream

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 CHICKEN SOUP



Salsa Chicken Soup image

If you're in a hurry, but want a delicious homemade soup, this is the recipe for you. It blends beans, salsa, chicken and broth to make a cozy and enjoyable soup.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 4

Number Of Ingredients 5

3 ½ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
½ cup uncooked long grain white rice
1 (16 ounce) can Campbell's® Pork & Beans
½ cup Pace® Chunky Salsa
1 cup cubed cooked chicken

Steps:

  • Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
  • Stir the beans, salsa and chicken in the saucepan and heat through.

Nutrition Facts : Calories 281 calories, Carbohydrate 43.2 g, Cholesterol 30.6 mg, Fat 4.1 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 1476.7 mg, Sugar 2.9 g

BLACK BEAN AND SALSA SOUP



Black Bean and Salsa Soup image

This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.

Provided by Maryanne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

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.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g

SALSA VEGETABLE SOUP



Salsa Vegetable Soup image

My mom makes a beef veggie stew that is similar to this, but I wanted something healthy, low sodium, and full of veggies! It is a great soup to eat on a cold winter night. I serve it by itself, but it would also be great with a side of French bread to dip in the broth!

Provided by livelovelaugh13

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
½ onion, diced
1 yellow bell pepper, diced
7 cloves garlic, minced
5 red potatoes, cut into 1-inch cubes
4 carrots, diced
1 zucchini, sliced and quartered
1 quart water, or as needed
4 cups salsa
1 ½ teaspoons Italian seasoning
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon ground black pepper
2 bay leaves
1 pinch chili powder
1 pinch ground paprika
1 head broccoli, cut into florets
½ cup frozen peas

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion, yellow bell pepper, and garlic in the hot oil until softened, 5 to 10 minutes. Add potatoes, carrots, zucchini, and enough water to cover mixture by 2 inches. Stir salsa into the mixture and add Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika.
  • Cook soup over medium-low, maintaining a slight boil, until potatoes soften, about 40 minutes. Add broccoli and peas; cook until broccoli is tender, about 20 more minutes. Remove bay leaves.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 42.9 g, Fat 4.1 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 837.2 mg, Sugar 9.1 g

CREAMY SALSA SOUP



Creamy Salsa Soup image

Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 corn tortilla, cut into thin strips
2 cups (16 ounces) salsa
1 3/4 cups low-sodium chicken broth
2 tablespoons heavy cream
Coarse salt and ground pepper
Avocado, diced, for garnish
Fresh cilantro, for garnish

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.

Nutrition Facts : Calories 227 g, Fat 13 g, Fiber 4 g, Protein 2 g, SaturatedFat 5 g

SALSA SOUP



Salsa soup image

Superhealthy - counts as 2 of your 5-a-day

Provided by Bill Granger

Categories     Dinner, Lunch, Snack, Soup, Starter, Supper

Time 10m

Number Of Ingredients 8

5 ripe tomatoes , about 300g, chopped into large chunks
1 small red onion , chopped
1 garlic clove , chopped
½ tsp sugar
juice 1 lime
handful coriander , stalks and leaves, chopped
olive oil , to drizzle
tortilla chips , to serve

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.

Nutrition Facts : Calories 74 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.42 milligram of sodium

BLACK BEAN SALSA SOUP



Black Bean Salsa Soup image

This soup tastes just like fresh salsa, one of my favorites! You could add jalapeno or chilies to make it spicy; this version is mild.

Provided by Jean Benner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
1 (48 fluid ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 (15 ounce) cans black beans, drained and rinsed
¼ cup cooking sherry
1 teaspoon minced garlic
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
salt to taste
½ cup chopped fresh cilantro

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 8.4 g, Cholesterol 16.1 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 1904.4 mg, Sugar 2.6 g

VEGETABLE SALSA SOUP



Vegetable Salsa Soup image

This is a quick, tasty, low-fat vegetable soup. I usually make a big pot, and freeze half of it. Try it with zucchini, turnips, rutabagas or green beans. Sometimes I boil chicken breasts in the broth as I prepare the vegetables, then dice them and put them back in the broth with the salsa and vegetables.

Provided by WENDY GREVE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 20m

Yield 12

Number Of Ingredients 5

6 (14.5 ounce) cans chicken broth
1 (16 ounce) jar medium salsa
2 cups chopped carrot
2 cups celery, chopped
1 cup frozen mixed vegetables

Steps:

  • In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 7.7 g, Fat 1.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 907.3 mg, Sugar 3.1 g

SALSA CHICKEN SOUP



Salsa Chicken Soup image

"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional

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.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

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