Southwestern Salsa Soup

Name: Southwestern Salsa Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, finely chopped; 1 (15 3/4 ounce) can sweet potatoes, drained; 1 (11 ounce) jar thick & chunky salsa (mild, medium "or" hot); 1/3 cup finely chopped tortilla chips; 1 (15 1/2 ounce) can dark kidney beans, drained and rinsed; 1 (15 1/4 ounce) can corn, drained; 1 teaspoon oregano; 3 tablespoons chopped fresh cilantro or 3 tablespoons parsley; 2 teaspoons lime juice

Submitted by Denise in NH

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Ready In:: 20mins
Ingredients:: 10
Serves:: 6

ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 (15 3/4 ounce) can sweet potatoes, drained
1 (11 ounce) jar thick & chunky salsa (mild, medium "or" hot)
¹⁄₃ cup finely chopped tortilla chips
1 (15 1/2 ounce) can dark kidney beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained
1 teaspoon oregano
3 tablespoons chopped fresh cilantro or 3 tablespoons parsley
2 teaspoons lime juice

directions

In a large pot, heat oil over medium-high heat.
Add garlic and stir until lightly browned, about 30 seconds.
Remove pan from heat and add sweet potatoes.
Mash them to a puree with a potato masher.
Add chicken broth, salsa and tortilla chips.
Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
Add beans, corn and oregano and cook until heated through.
Stir in cilantro or parsley and lime juice and serve.

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RECIPE SUBMITTED BY

Denise in NH

Seacoast area, NH

I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.

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