Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Salsa Soup 3.9 (8) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 2 Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly. Ingredients 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 Directions Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes. 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. Rate it Print