Recipe: Delicious Spicy salsa soup

Spicy salsa soup. Spicy Salsa Bean Soup pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and mexican salsa. Spicy Salsa Bean Soup pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and mexican salsa. Blanched and finely chopped tomatoes make the soup.

Spicy salsa soup In her soup she does not add potatoes – I do because I find it makes the soup more hearty. Find all ingredients and method to cook Spicy Salsa and Bean soup along with preparation & cooking time. Salsa Chicken Soup. "You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. You can have Spicy salsa soup using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spicy salsa soup

  1. Prepare 2 of whole onions quarted.
  2. You need 2 of poblano peppers.
  3. It’s 3 of jalapenos, depending on how hot you like it.
  4. Prepare 10 of medium tomates quartered.
  5. Prepare 2 clove of garlic cloves.
  6. You need 1 bunch of cilantro.
  7. It’s 2 of bell peppers, green or red.
  8. It’s 2 of carrots.
  9. It’s 1 cup of red cabbage for topping.
  10. Prepare 2 of sliced radishes for topping.
  11. You need 1 of roasted corn kernels for topping.
  12. It’s 1 of salt and pepper.
  13. Prepare 3 cup of chicken broth, vegetable broth or water.
  14. You need of sour cream.

Salsa Chicken Soup Recipe photo by Taste of Home. Soups can either be kind or kindling, and this one is of the latter style! I immediately saved your detox soup recipe AND the salsa one. This sassy salsa has a great flavor profile that allows all the ingredients shine through the spice.

Spicy salsa soup step by step

  1. Preheat oven to 450, quarter all your vegetables except for cilantro. You want everything to be roughly the same size so they will cook in the same amount of time. coat in vegetable or olive oil season generously with salt and pepper. Cook uncovered on a large baking sheet for approximately 25 to 30 minutes just depending on how much you are able to fit in pan..
  2. Do not crowd pan or they will bake/ steam instead of roast. You are looking for the vegetables to be chard. While that is in the oven get a large pot and warm up your broth or water..
  3. When veggies are done put all of it in pot with broth. Chop cilantro minus stalk use immersion blender to combine all until smooth. You can also use a blender just make sure to add broth to help smooth it out..
  4. Allow to cook for an additional 15-20 min, to allow for a well blended flavor. Top with sliced radishes, roasted corn, red cabbage, sour cream, or any combo you like!.

We love adding it to tortilla soup and enchiladas. Add more stock if too thick. Refrigerate and serve chilled topped with tomato salsa. This is a very simple recipe to follow and the result is delicious. Although some changes that I will for sure use next time are, adding half a can of corn and half a can of black beans.