Salsa Soup

Soup and a sandwich is a classic meal.

But who really wants to take all that time to make soup? And soup from a can is always a little iffy – many of them are full of sugar (seriously?) or are weirdly oily when you open them.

Enter the magic of salsa soup.

Yup, that’s pretty much the entire recipe right there. A couple of spoonfuls of good salsa, any leftovers you want, and some water. (Jacques Pepin calls water “Chateau Faucet” in his great French accent which makes it sound so much more upscale!

Salsa, water and leftovers combine to make a quick, super tasty soup

Microwave until really hot, top with crushed tortilla chips and cheese if you like, and serve with a half sandwich of your choosing.  It might not be pretty, but it is super (soup-er?) tasty.

This also travels really well for lunch. Put all the ingredients except the water into a microwave safe bowl that has a tight fitting cover. Refrigerate until lunch time, and then add water and stir just before microwaving. Every time I make this at work at least one person comments on how good it smells.

 

Salsa Soup

  • Servings: 1
  • Time: 3 minutes
  • Difficulty: easy
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Ingredients

  • 3 Tablespoons Chunky Salsa
  • 1/4 to 1/3 cup leftover veggies of your choice.
  • 1 1/4 cup water
  • Dash of Trader Joe’s 21 Salute (or seasoning blend of your choice)
  • Dash of Red Chili Flake (optional
  • Crushed Tortilla chips and shredded cheese for topping if desired

Directions

  1. In a medium microwave safe bowl bowl combine salsa, veggies and spices
  2. Add water. More water makes a thinner soup. Less makes it thicker
  3. Stir together.
  4. Microwave until nearly boiling. Adjust microwave cooking time if using frozen vegetables
  5. Top with shredded cheese and crushed tortilla chips if desired.