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Original 15 Minute Salsa Soup
What You Need
  • 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 and place 1 corn tortilla, cut into thin strips, on a baking sheet and bake until crisp and golden about 8 minutes
  2. Meanwhile, combine 2 cups salsa and 1 3/4 cups chicken broth in a saucepan and bring to a boil over medium-high heat. Transfer to a blender and add 2 tbs heavy cream and blend until smooth, seasoning with coarse salt and ground pepper. Top with cheese, fresh cilantro and avocado.