Speedy Salsa Soup
This Speedy Salsa Soup is a great last-minute supper for when you want something flavorful but don’t have the time to put into it. You literally just dump everything into a pot and let it do its thing! Customize it with whatever ingredients you’ve got, so you can make it a little different every time.
A Quick Look At The Recipe
- Recipe Name: Speedy Salsa Soup
- Ready In: 40 minutes
- Serves: 3
- Calories: 64 cal
- Main Ingredients: 24 ounce jar mild or hot salsa, ½ teaspoon garlic powder, ½ teaspoon cilantro, 2 Cans of black beans, 1 Can of corn, 3 cups broth, 2 cups shredded cooked chicken, 1 cup heavy cream
- Why You'll Love It: This Speedy Salsa Soup is one of those great last minute suppers when you want something flavorful but don't have the time to put into it.
A Big Bowl of Flavor Without the Fuss
Some days you want something warm and comforting, but the last thing you feel like doing is standing over the stove for an hour while the flavors get to know each other. With this speedy salsa soup, all you need is 5 to 10 minutes, and it somehow tastes like it’s been simmering all day!
No chopping, no fuss, and only one pot to wash. You just dump everything in, give it a stir, and let it do its thing while you catch your breath from whatever the day threw at you.
Think of it as a lighter, simpler cousin to my popular taco soup – big on flavor, short on ingredients, and totally customizable depending on what you’ve got on hand. I honestly seldom make it the same way twice, and it always turns out delicious!
Ingredients:
- A jar of salsa (mild or hot – take your pick!)
- Garlic powder
- Cilantro
- Black beans (rinsed)
- Corn
- Broth (I use chicken bullion cubes to make my own & save some money)
- Chicken (shredded & cooked)
- Heavy cream
Can I make this vegetarian?
Absolutely! Just swap the chicken & chicken broth for vegetable broth and leave out the chicken altogether. The salsa, beans, and corn carry plenty of flavor on their own.
How to Make Speedy Salsa Soup
Step 1: Rinse your black beans
Drain and rinse your black beans before anything else. I love black beans, but if you cook with that liquid straight from the can, everything ends up tasting like straight black beans, and nobody wants that!
Step 2: Dump everything in
Add all of your ingredients right into the pot. No fancy technique required here!
Step 3: Bring to a boil
Stir everything together and bring it just to a boil over medium-high heat, stirring every so often.
Then reduce the heat to low and let it simmer for a few minutes.
Step 4: Add the heavy cream (optional)
If you’re in the mood for a little something extra, stir in a splash of heavy cream and let it heat through for just a couple more minutes. It makes it extra rich and cozy.
Step 5: Serve & top it off
Ladle it into bowls and top with whatever you grab first – cheese, sour cream, tomatoes, guacamole, you really can’t go wrong!
Top Tips for Speedy Salsa Soup
- Don’t skip rinsing the beans. It only takes a few seconds, but it makes a real difference in the final flavor! That canning liquid can overpower everything else in the pot, so give those beans a good rinse, and you’re good to go.
- Make it your own. This soup is basically a blank canvas – swap the chicken for ground beef, throw in some diced peppers, add a can of diced tomatoes, or kick up the heat with a spicier salsa. I rarely make it the same way twice, and it always turns out great!
- Don’t overdo the simmer time. Since everything going in is already cooked or canned, you really just need enough time for the flavors to come together (about 5 to 10 minutes is plenty). Let it go too long, and the cream can separate, and the texture gets a little off.
How to Store
Store your speedy salsa soup in an airtight container in the fridge for up to 4 days. It reheats really well on the stovetop or in the microwave. Just add a small splash of broth if it’s thickened up a bit in the fridge.
Ingredients
- 24 ounce jar mild or hot salsa about 2.5 cups – can use less if you want
- ½ teaspoon garlic powder
- ½ teaspoon cilantro
- 2 Cans of black beans rinsed
- 1 Can of corn undrained
- 3 cups broth I use chicken bullion cubes to make my own and save money
- 2 cups shredded cooked chicken about
- 1 cup heavy cream optional
Instructions
- Dump everything into a pot and stir.
- Bring just to a boil.
- Reduce heat and simmer for 5-10 minutes.
- Serve warm.
Serves 6
Nutrition
Submitted by Jackie. Click here to submit your own!
I made this recipe last night for supper. Only things I did different was to add a can of chickpeas and I used a can of cooked chicken. It was perfect! Thanks for the recipe!
Soups are one of our favorites for dinner. I make elaborate soups, stew, chili’s etc… some have to cook for hours. Your Salsa Soup is now my favorite soup, delicious, easy, and oh so tasty. Sometimes I use canned chicken, sometimes boneless. Doesn’t matter, outstanding flavors whichever you decide. Thank you so much for this simple recipe that tastes so yummy.
I am so glad to hear that you like it Sherry!!! It is one of my favorites!
Can you substitute pinto beans
I guess you could, although I have never tried it. Let me know if you try it and how it turns out!
Christy, looks delicious! I make this with ground beef instead of chicken and leave out the cream. It’s good too! By the way, I love your Temp-tation dishes. I collect Temp-tation like you collect Pyrex. lol
Oh my goodness, I would love to see a picture of your collection sometime!!! I am so glad you liked the soup!!!
I didn’t have chicken or black beans so I just made a pot of this with 1 lb of ground chuck, 2 cups of beef broth, a can of tomato sauce for half the salsa, a 14.5 oz jar of salsa, 1 can whole corn with liquid, 1 Tbsp parsley flakes, 1 Tbsp of powder ranch dressing mix, 1 Tbsp honey, a can of rinsed black eyed peas and a can of hoppin john. yummy stuff.
Glad to hear it turned out ok and you liked it!!