This soup really taste like salsa. It has the consistency and flavor of salsa. Obviously it doesn’t taste exactly like taking a spoon to a jar of salsa, but it is very reminiscent.
Here is my problem though- I don’t really like salsa. Or at least the texture of it. For the longest time I would eat chips and salsa, dipping my chip in ONLY the salsa liquid. I refused to eat any of the chunks of vegetables. Recently I’ve been able to handle it, but every once in a while I get a piece of fibrous tomato or pepper and I have to actively control my gag reflex. So, when I was eating this soup I was super cautious…
It ended up being quite delicious, not to mention super simple and easy to prepare. The most tedious part is all the vegetable chopping, but then again it always is. Once you’ve got all the veggies chopped though, it’s a breeze. I found this soup to be on the sweeter side, not as spicy as a salsa might be. That is an easy fix though- if you’re missing the spice all you need to do is add a few dashes of hot sauce or a 1/4 tsp or so of cayenne pepper. BAM! You just took your salsa soup up a few notches.
- 2 Tb oil
- 2 jalopeno peppers, finely diced
- 1 green pepper, diced
- 1 large onion, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can stewed tomatoes
- 3 Tb chopped fresh cilantro
- Heat oil in a soup pot or dutch oven over med heat. Add the jalopenos, bell peppers, onions, celery, and garlic. Season with salt and pepper. Sauté veggies until tender, 8-10 minutes. Add all the tomatoes and stock and bring to a boil. Simmer 20 minutes. Stir in the cilantro and serve.