Salsa Soup Food

SALSA SOUP RECIPE

Steps:

• For preparing salsa sauce: First, you need to prepare salsa sauce. In a blender, add 2 firm, good quality juicy tomatoes (roughly chopped), 2 cloves of garlic, 2 hot green chili pepper, 1/2 tsp cumin powder.
• Process till it is chunky. Add some minced coriander leaves to the prepared mix. Use this speedy salsa for the soup.
• Soup preparation: Heat 2 tsp olive oil in a deep, heavy pan. Add a pinch of red chilli powder and about 1/2 tsp of cumin seeds to the oil and let them briefly sizzle.
• When the cumin sizzles, add chopped onion (half of a medium sized onion) and fry till soft. Now add your salsa. Cook the salsa for couple of minutes, stirring constantly so that it does not burn or stick. Add salt to taste.
• Bring this soup to a full boil and reduce heat to medium low. Squeeze in a few drops of lime and add corn/black bean.
• Simmer the salsa soup until the corn/bean is completely cooked. Bring this soup to a full boil and reduce heat to medium low.
• Turn off heat and stir in a bunch of chopped cilantro.

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.

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.

SALSA VEGETABLE SOUP

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.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

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.

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!

BLACK BEAN & SALSA SOUP

Steps:

• Combine beans through cumin in a blender or food processor fitted with metal blade.
• Process until smooth (about 1 minute).
• Heat in a medium saucepan over medium heat until heated through.
• Ladle into 2 soup bowls.
• Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
• Sprinkle with sliced scallions.

BLACK BEAN AND SALSA SOUP

Steps:

• In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
• Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
• To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.

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.