Spicy salsa soup. Spicy Salsa Bean Soup pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and mexican salsa. This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. This recipe is good I had a variety of tomatos left over from a previous dinner of roasted tomato soup.
My mom made up this recipe after trying it at a restaurant.
It's a really healthy, hearty soup.
She likes to top of the soup with a little bit of grated cheddar cheese and nacho.
You can cook Spicy salsa soup using 14 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Spicy salsa soup
- It's 2 of whole onions quarted.
- You need 2 of poblano peppers.
- Prepare 3 of jalapenos, depending on how hot you like it.
- Prepare 10 of medium tomates quartered.
- You need 2 clove of garlic cloves.
- Prepare 1 bunch of cilantro.
- It's 2 of bell peppers, green or red.
- Prepare 2 of carrots.
- It's 1 cup of red cabbage for topping.
- Prepare 2 of sliced radishes for topping.
- You need 1 of roasted corn kernels for topping.
- You need 1 of salt and pepper.
- Prepare 3 cup of chicken broth, vegetable broth or water.
- You need of sour cream.
Soups can either be kind or kindling, and this one is of the latter style! The Spicy Salsa Bean Soup is indeed a fitting prelude to a heavy meal. Craving for a healthy yet a lip smacking soup recipe which you can start your meal with? Try Spicy Salsa and Bean soup recipe made using kidney beans, along with white spring onions.
Spicy salsa soup instructions
- Preheat oven to 450, quarter all your vegetables except for cilantro. You want everything to be roughly the same size so they will cook in the same amount of time. coat in vegetable or olive oil season generously with salt and pepper. Cook uncovered on a large baking sheet for approximately 25 to 30 minutes just depending on how much you are able to fit in pan..
- Do not crowd pan or they will bake/ steam instead of roast. You are looking for the vegetables to be chard. While that is in the oven get a large pot and warm up your broth or water..
- When veggies are done put all of it in pot with broth. Chop cilantro minus stalk use immersion blender to combine all until smooth. You can also use a blender just make sure to add broth to help smooth it out..
- Allow to cook for an additional 15-20 min, to allow for a well blended flavor. Top with sliced radishes, roasted corn, red cabbage, sour cream, or any combo you like!.
The calendar tells me that soup season has arrived, but even without the calendar, I feel it in my bones. Cooler temperatures, dry air, a few leaves changing color here and. This sassy salsa has a great flavor profile that allows all the ingredients shine through the spice. Salsa a la Huancaina is a versatile sauce that goes with many flavors. Serve it as a dipping sauce for bite-size boiled potatoes, or toss it with noodles.