Salsa Soup
Warm up your taste buds with this vibrant and hearty Salsa Soup, a quick and flavorful recipe that marries the bold zest of fresh salsa with wholesome ingredients like black beans, corn, and diced tomatoes. Perfect for busy weeknights, this soup comes together in just 40 minutes and delivers a delightful combination of smoky cumin, zesty lime juice, and the crunch of tortilla chips. Whether you opt for chicken or vegetable broth, this versatile dish caters to both meat lovers and vegetarians alike. Top it off with creamy avocado and fresh cilantro for a pop of color and added freshness. Simple yet satisfying, this Mexican-inspired soup is perfect for dinner or as a crowd-pleasing appetizer! Keywords: salsa soup recipe, Mexican-inspired soup, quick dinner idea, healthy soup recipe, black bean soup with salsa.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh salsa
- 4 cups chicken or vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 14-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 medium avocado, diced (for garnish)
- 1 cup tortilla chips (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the fresh salsa to the pot and stir well, cooking for about 2 minutes.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Add the black beans, corn kernels, and diced tomatoes, stirring to combine.
Season the soup with ground cumin, chili powder, salt, and black pepper. Adjust the seasoning to taste.
Lower the heat and let the soup simmer gently for 15 minutes to meld the flavors.
Stir in the chopped cilantro and lime juice just before serving.
Ladle the soup into bowls and garnish with diced avocado and crushed tortilla chips.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7770 mg | 338% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 42.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4550 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
