Salsa to Soup

I am not sure why it seems so weird to me, but using jarred salsa as anything but chip dip seems wrong.  In my restaurant I used jarred, Ortega only, thank you very much, salsa that I zipped up with green onions, cilantro, tomatoes and avocado. It was a knock out, slam dunk home run. I use it for other things like I would spaghetti sauce but my real breakthrough was the diet lunch of salsa soup. I mean, why not? 

Half salsa, half chicken stock. Microwave, top with sliced green onions and cilantro. No calories.

Salsa Recipe


Easy and fabulous.

1 jar of Ortega salsa. I’m sure another brand would do but I never risk it.

Add, say 1/4 cup each of: Sliced green onions, chopped tomatoes, 

avocado, chopped green and/or red peppers

And then a couple TB each of: Sliced black olives, cilantro, corn, pickled jalapeños 

(I used the “tamed” kind, a cop out I know, I love hot but lots of people don’t and 

it tastes great without the heat), black beans and pepitas.

And then 2 TB of best quality chili powder. Mix well.

You can leave out any of these things as long as there’s fresh cilantro

 and a few of these other things it’ll be fine.

If you add the whole can of black beans you can serve it as salad and it will be a hit.

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