Chip And Salsa Soup Recipes

SIMPLE SALSA SOUP

Simple Salsa Soup image

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!!

Provided by Mrs Goodall

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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
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)
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

Steps:

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!

CHIPS AND SALSA SOUP

Chips and Salsa Soup image

Easiest. Soup. Recipe. Ever.

Provided by Jordan

Number Of Ingredients 5

Ingredients

2 15 oz cans of black beans (do not drain)
16 oz salsa (I like the fresh salsa from the refrigerated section of the grocery store)
1 teaspoon cumin
1 clove chopped garlic
Garnish: cilantro, sour cream, green onions, or avocado

Steps:

Add all the ingredients to a pot, stir, and bring to a simmer.
Reduce heat to medium low, cover, and simmer for at least 10 minutes.
If you don't want a chunky soup, use an immersion blender (or a regular blender), to puree half of the soup.
Garnish with cilantro, sour cream, green onions, or avocado.

MEXICAN SOUP WITH TORTILLA CHIPS

Mexican Soup with Tortilla Chips image

Say 'hola' to a tasty Mexican soup! With salsa, tortilla chips, ground beef and shredded cheese, our Mexican Soup with Tortilla Chips es muy fantastica.

Provided by My Food and Family

Categories Soup Recipes

Time 25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 lb. lean ground beef
2 cans (14-1/2 oz. each) beef broth
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (7 oz.) corn, undrained
1 cup tortilla chips (1 oz.), crushed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Brown meat in large saucepan; drain.
Add broth, salsa and corn; stir. Bring to boil; simmer on low heat 5 min. or until heated through.
Serve topped with crushed chips and cheese.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 3 g, Protein 17 g

SALSA CHICKEN SOUP

Salsa Chicken Soup image

"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional

Steps:

In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

CHICKEN TORTILLA SOUP V

Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Yield 4

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

CHIP AND SALSA SOUP

Chip and Salsa Soup image

Make and share this Chip and Salsa Soup recipe from Food.com.

Provided by FeedMePlz

Categories Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups vegetable broth
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed
1/4 cup green onion, chopped
1 1/4 cups salsa
1 tablespoon green chili, diced, canned
1 cup corn
2 cups tortilla chips, non fat, broken into bite-size pieces
1 cup avocado, chunks

Steps:

Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.
Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.

Nutrition Facts : Calories 230.4, Fat 6.6, SaturatedFat 1, Sodium 497.1, Carbohydrate 37.4, Fiber 11.8, Sugar 4.3, Protein 10.3

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