Simple Salsa Soup
photo by sweetysjd
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
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
- Place broth into your favorite soup pot. Heat broth on medium.
- 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.
- Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
- You should have just about 1 cup of salsa.
- Turn up heat under soup.
- Add shredded chicken to broth.
- When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
- Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
- Adjust seasonings to taste.
-
To Serve:
- Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
- Ladle the simmering broth into bowls over the cheese.
- Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
- Serve with garnishes on the side.
- (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).
- Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
- Enjoy!
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Reviews
-
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.
RECIPE SUBMITTED BY
Mrs Goodall
United States