Best Salsa Soup Recipes

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.

MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA

Steps:

• Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
• Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
• Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
• Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
• Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
• Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
• Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

SWEET PLANTAIN SOUP WITH PINEAPPLE BLOOD ORANGE SALSA

Steps:

• In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.

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.

SOUP/CAFE LATTE'S CHICKEN SALSA CHILI RECIPE - (3.8/5)

Steps:

• To make chili: Warm olive oil in a large stock pot over medium heat. Saute chicken until cooked. Cook for 3 minutes or until onions are tender. Add pepper flakes, garlic,jalapenos, chicken stock, chili powder, tomatoes and tomato puree, kidney beans and hominy. Simmer 15 to 20 minutes. To serve: Add chopped cilantro and lime juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheese and tortilla chips.

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Steps:

• To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
• Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
• Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
• To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

BLACK BEAN, CORN, AND SALSA SOUP

Steps:

• 1. Drain and rinse both cans of black beans, then set the beans aside.
• 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
• 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
• 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
• 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
• 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
• 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP

Steps:

• In a 4 quart or larger crockpot, combine all ingredients except sour cream.
• Cook on low for 6-8 hours or high for 4-5 hours.
• Stir in 1/2 cup sour cream.
• To thicken, you could using and immersible blender to blend some of the soup.
• Garnish and serve.

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

BLACK BEAN SOUP WITH FRUIT SALSA

Steps:

• For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

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 NOODLE SOUP

Steps:

• In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
• Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

VEGETABLE SALSA SOUP

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.

BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA

Steps:

• Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
• In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
• Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
• Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
• Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
• Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

BANDERS CHICKEN SALSA SOUP

Steps:

• Open all cans.
• Add all ingredients to pot.
• bring to a boil.
• reduce heat and simmer 20 minutes, or until everything is heated through.
• Serve with shredded cheese for extra super yumminess, and tortilla chips or saltines on the side.

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA

Steps:

• Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
• Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
• Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
• Top soup with salsa and serve.

TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA

Steps:

• -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

BLACK BEAN SOUP WITH AVOCADO SALSA

Steps:

• In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
• Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
• Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

BLACK BEAN SALSA SOUP

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.