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    You are in: Home / Recipes / Simple Salsa Soup Recipe
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    Simple Salsa Soup

    Simple Salsa Soup. Photo by SweetySJD

    1/1 Photo of Simple Salsa Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mrs Goodall's Note:

    I am so excited about this soup! It is a chicken broth soup flavored and "textured" by a bright salsa puree and has mozzarella melting in the bottom of the bowl! It is extremely simple to make. If the directions seem long, it's only because I've given lots of notes. Very little chopping and very little cooking to this recipe. I think the melting mozzarella makes this broth soup special! What I like most about serving this low-cal soup is that it can be easily adjusted to meet the taste of your guests . There are garnishes that add the finishing touches to the soup and make this recipe fun for entertaining. You can add any of the garnishes to the soup immediately before serving if you prefer, but I would NOT add the sour cream. Even if you temper the sour cream, it makes the soup cloudy. I simply put a small dish of sour cream on the table for each guest. I dip the tip of my spoon in the sour cream and then take soup on to the spoon. I'm one of those "perfect bite" kind of people, that's why I love serving the soup with the garnishes!! Enjoy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    For Salsa

    • 6 ounces cherry tomatoes, grape tomatoes may be substituted (approximately 1 cup)
    • 1 cup red onion, chopped into large pieces (about 1/4 of a large red onion)
    • 3 garlic cloves, peeled
    • 1 teaspoon cumin, preferably ground fresh
    • 1 tablespoon lime juice, fresh
    • 1/2 jalapeno, seeded with ribs removed and chopped large

    For Soup

    • 3 1/2 cups chicken broth, preferably low-sodium (two 14 ounce cans)
    • 1 teaspoon lime juice, fresh
    • 1 tablespoon cumin, fresh ground
    • 1 1/2 cups cooked chicken, shredded
    • 8 ounces fresh mozzarella cheese, purchased in a ball NOT grated (NOTE! Do NOT add cheese to soup pot)

    For Garnish

    • cilantro, chopped medium to medium fine
    • jalapeno, chopped fine (use other half of jalapeno)
    • avocado, cubed (1 or 2 avocados depending on need)
    • sour cream

    Directions:

    1. 1
      Place broth into your favorite soup pot. Heat broth on medium.
    2. 2
      Meanwhile, in a food processor (if you don't have one, use a blender), chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
    3. 3
      Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
    4. 4
      You should have just about 1 cup of salsa.
    5. 5
      Turn up heat under soup.
    6. 6
      Add shredded chicken to broth.
    7. 7
      When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
    8. 8
      Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
    9. 9
      Adjust seasonings to taste.
    10. 10
      To Serve:.
    11. 11
      Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
    12. 12
      Ladle the simmering broth into bowls over the cheese.
    13. 13
      Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
    14. 14
      Serve with garnishes on the side.
    15. 15
      (If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time).
    16. 16
      Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
    17. 17
      Enjoy!

    Ratings & Reviews:

    • on August 25, 2007

      45

      This tasted great! I love the idea of cheese at the bottom! I was concerned that there wouldn't be enough flavor since there are really no salty ingredients, but it was still very good. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007

      35

      Great concept with the cheese on the bottom of the bowl. But when I tasted it at step 9 the raw onion flavor was very intense – not all red onions are mild and sweet. I had to cook it a few minutes. Additionally, the cumin was as overpowering as the onions (and I LOVE cumin), while the tomatoes were almost unnoticeable. I ended up adding about a cup of commercial salsa to dilute the intensity of the onions and cumin and provide a better balance of flavor. I served it with corn chips because I was feeding kids (who really enjoyed the melted cheese). If I make this again I’ll double the tomatoes, and halve the onion and cumin.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007

      45

      This is so tasty,and was easy to make,I tried it because of the cheese in the bottom of the bowl.Will make it agin and think I will try a crusty bread bowl.You may be the one ,GOOD LUCK

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Simple Salsa Soup

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.6
     
    Calories from Fat 161
    49%
    Total Fat 17.9 g
    27%
    Saturated Fat 8.8 g
    44%
    Cholesterol 84.1 mg
    28%
    Sodium 1069.9 mg
    44%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.2 g
    17%
    Protein 31.2 g
    62%

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