Salsa soup (gf)

mexican soup 2

I love winter! The cold weather inspires you create warm,hearty courses,such as slow roasted dishes, hot chocolate, complexed desserts and soups.

A great thing about soups,is that you can make any kind of soup,if you know how to marry different flavors and the combinations are plenty!

Every time,I started on a new soup recipe,my husband is always hesitant at the beginning,but he ends up eating two or three bowls of soup every time! How much I love when I prove him wrong!

Last time,I made a last minute soup. A Tostitos salsa jar was starring at me  and I knew that I had to do something with it. Something creative without too much effort. That’s possibly one of the quickest and easiest soups.

A kick of spiciness,the beans and the refreshing and soothing dollop of sour cream along with the cheese,it will tickle your taste buds!

 

Ingredients:

  • 1 jar  medium restaurant style salsa (I used Tostitos)
  • 2 cups chicken broth (substitute with vegetable broth for vegetarian version)
  • 1/2 cup black beans,boiled,drained and rinsed (you can always used can instead
  • salt and pepper to taste
  • 2 medium carrots
  • 2 sprigs of time
  • 1 bay leaf

For the toppings:

  • cheddar cheese
  • sour cream

INSTRUCTIONS:

  1. Wash and peel carrots. Cut them in 1/4 inch cubes.
  2. Add a tablespoon of olive oil,in a medium pot,on medium high heat. Add the carrots for two-three minutes.
  3. Add the salsa,chicken broth,thyme,bay leaf and beans.
  4. Let it boil for five minutes,and reduce heat at low. Let it simmer for half an hour. That allows flavors to blend.
  5. Add salt and pepper and your soup is done!
  6. Top it with  a spoon of sour cream or Mexican crema and cheddar cheese

mexican soup

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