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Creamy Salsa Soup

  • servings: 2




  • 1 corn tortilla, cut into thin strips
  • 2 cups (16 ounces) salsa
  • 1 3/4 cups low-sodium chicken broth
  • 2 tablespoons heavy cream
  • Coarse salt and ground pepper
  • Avocado, diced, for garnish
  • Fresh cilantro, for garnish


  1. Step 1

    Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes.

  2. Step 2

    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.

Everyday Food, September 2011



Reviews (2)

  • CookinKate 20 Aug, 2012

    This was delicious and so easy. I added diced chicken, zucchini and corn. I topped with feta, lime, cilantro and avocado and then served over rice. I will be making this again!

  • Gingercat11 6 Sep, 2011

    What a great idea that was super easy and yummy! We bought meduim salsa so it had a little kick to it and also blended fresh basil. Will make again for sure!