Southwest Salsa Soup With Lime Cream
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 -3 teaspoons vegetable oil
- 1 cup onion, chopped
- 2 teaspoons garlic, chopped
- 1 1⁄2 cups salsa, tomato-based
- 3 cups chicken broth, preferably homemade
- 2 corn tortillas, torn into pieces
- 1⁄4 teaspoon ground cumin
- salt, to taste
- pepper, freshly ground, to taste
- 1⁄4 cup cilantro, chopped
- 2 tablespoons lime juice, preferably fresh
- 1⁄2 cup sour cream
- 1⁄4 cup heavy cream
directions
- Heat a heavy saucepan or stockpot over medium-high heat, add the oil, and when hot, add the onions and sauté until they are soft. Add the garlic and continue to sauté for an additional minute.
- Stir in the salsa, broth, tortillas, cumin, and salt and pepper and bring to a boil. Reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.
- Put the mixture into a blender or food processor and puree until smooth. Taste and adjust the seasonings and stir in the cilantro.
-
To serve, ladle the soup into individual bowls and garnish with a dollop of lime cream, as follows:
- Combine lime juice, sour cream, and heavy cream in a bowl and stir to mix. Refrigerate any cream that is not used.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.