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Creamy Salsa Soup

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    • Yield Serves 2
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    • 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!

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