Salsa Soup
As our thoughts turn to Fall, we begin to think about soups and stews. We think this is a perfect soup to start the season. Our salsa soup is a nod to chips and salsa with a spicy chili lime flavor, tomatoes and cilantro. This soup comes together pretty quickly; if you use prepackaged ingredients, it is just a little bit of chopping on your part.
Flavorful and healthy, this soup can be served as is or you can add cooked, shredded chicken and make it a meal. We used chicken broth but substitute vegetable stock for a vegetarian option.
Prep Time: 10 min.
Cooking Time: 35 min.
Servings: 4-6
Cooking Method: Stovetop
Category: Soup, Vegetarian, Light and Healthy, Salsa
Cuisine: Mexican
Ingredients:
- 1 teaspoon olive oil
- 1 medium yellow onion, peeled and chopped
- 2 Tablespoons Granulated Garlic
- 8 cups no salt chicken broth (or vegetable stock)
- 1 14.5 oz can no salt added diced tomatoes, undrained
- 1 Tablespoon Chili Lime Seasoning
- 1 jalapeno pepper, seeded and thinly sliced
- 6 (6 inch) corn tortillas
- Vegetable cooking spray
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro, chopped
Instructions:
- Heat oil to medium high in a large soup pot or Dutch oven.
- Add onion and cook until tender.
- Add Granulated Garlic, broth, tomatoes, Chili Lime Seasoning, and jalapeno.
- Bring soup to a boil and simmer 20 minutes.
- Preheat oven to 350 degrees.
- Place tortillas on a baking sheet and lightly coat with vegetable cooking spray.
- Bake for 10-12 minutes until crisp and lightly browned. Remove from oven and let cool.
- Break the tortillas into chip sized pieces.
- Stir lime juice into the soup. Let it cook for 2-3 minutes, just until the sharp edge comes off.
- Stir cilantro into the hot soup.
- Ladle soup into bowls and top with baked tortilla chips. Serve.
