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.

Speedy salsa soup topped with shredded cheddar cheese and served with tortilla chips.

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.

Pouring heavy cream into speedy salsa soup.

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!

Speedy salsa soup in a decorative bowl served with tortilla chips.

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.