New This Month

Creamy Salsa Soup


Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.

  • Servings: 2

Photography: John Kernick

Source: Everyday Food, September 2011


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

  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.

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