Creamy Salsa Soup

Photo: John Kernick

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


  • 1 corn tortilla, cut into thin strips

  • 2 cups (16 ounces) salsa

  • 1 ¾ 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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