Over here in my neck of the woods we are definitely starting to get some cool autumn days and nights…yay! I so love Fall! I even went so far as to pull out my skinny jeans, boots and a sweater, albeit a thin sweater. 🙂 My crockpot is starting to get a good workout and warm delicious soup is on my brain.
Not too long ago I found this super easy 3-ingredient recipe for Creamy Salsa Soup in the latest issue of Everyday Food. It was perfect timing for all the salsa I have been canning this summer! See more about that here. Of course a great store-bought salsa will do the trick too.
Creamy Salsa Soup
Recipe type: Soup
- 1 16 oz jar salsa
- 1¾ cup chicken broth
- 2 Tbsp heavy cream
- salt and pepper
- In a medium saucepan, bring to a boil the salsa and chicken broth.
- Transfer to a blender along with two tablespoons of cream and blend until smooth.
- Season with salt and pepper to taste.
- Serve with crunchy croutons, parmesan cheese, avocado or corn chips.
3 ingredients…I kid you not!
Pour the salsa and 1 3/4 cup of the chicken both into a medium saucepan and bring to a boil.
Then I took my immersion blender and started blending it up right in the saucepan. I love to cut out excess steps if I can, it’s one less thing to clean in the end!
While you are blending, add in two tablespoons of heavy cream. It’s amazing what just a little bit of cream does to a soup…heavenly!
Then serve up your soup and season with a bit of salt and pepper.
So simple and perfect for a cool Fall night!