Southwestern Salsa Soup π₯£
Cook Time: 10 minutes
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Description:
This Southwestern Salsa Soup recipe from lovewithrecipes.com is a delightful blend of flavors and textures, perfect for a quick and satisfying meal. Packed with beans, sweet potatoes, and a zesty salsa kick, it’s sure to become a favorite in your kitchen. Plus, it’s ready in under 30 minutes, making it an ideal option for busy weeknights. Get ready to elevate your soup game with this easy and delicious recipe!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Garlic |
| 2 | Sweet potatoes |
| 1 | Jar thick & chunky salsa |
| 1 | Handful tortilla chips |
| 1/3 | Can kidney beans |
| 1 | Cup corn |
| 1 | Teaspoon dried oregano |
| 1 | Bunch fresh cilantro or parsley |
| 3 | Tablespoons lime juice |
Nutritional Information (per serving):
- Calories: 238.2
- Fat: 3.8g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 582.3mg
- Carbohydrates: 47.5g
- Fiber: 8.3g
- Sugar: 8.4g
- Protein: 8.3g
Instructions:
- In a large pot, heat oil over medium-high heat.
- Add garlic and stir until lightly browned, about 30 seconds.
- Remove pan from heat and add sweet potatoes.
- Mash them to a puree with a potato masher.
- Add chicken broth, salsa, and tortilla chips.
- Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
- Add beans, corn, and oregano and cook until heated through.
- Stir in cilantro or parsley and lime juice and serve.
Recipe Notes:
- Feel free to customize this soup with your favorite toppings such as avocado, cheese, or sour cream.
- For an extra kick, add some diced jalapenos or a sprinkle of chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Just reheat gently on the stove or in the microwave before serving. Enjoy!
