Southwest Salsa Soup With Lime Cream
Ready In: 55 mins
Serves: 4-6
Ingredients
- 2 -3 teaspoons vegetable oil
- 1 cup onion, chopped
- 2 teaspoons garlic, chopped
- 1 1⁄2 cups salsa, tomato-based
- 3 cups chicken broth, preferably homemade
- 2 corn tortillas, torn into pieces
- 1⁄4 teaspoon ground cumin
- salt, to taste
- pepper, freshly ground, to taste
- 1⁄4 cup cilantro, chopped
- 2 tablespoons lime juice, preferably fresh
- 1⁄2 cup sour cream
- 1⁄4 cup heavy cream
Directions
- Heat a heavy saucepan or stockpot over medium-high heat, add the oil, and when hot, add the onions and sauté until they are soft. Add the garlic and continue to sauté for an additional minute.
- Stir in the salsa, broth, tortillas, cumin, and salt and pepper and bring to a boil. Reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.
- Put the mixture into a blender or food processor and puree until smooth. Taste and adjust the seasonings and stir in the cilantro.
- To serve, ladle the soup into individual bowls and garnish with a dollop of lime cream, as follows:
- Combine lime juice, sour cream, and heavy cream in a bowl and stir to mix. Refrigerate any cream that is not used.
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