I wanted to share my favorite fast recipe for when you have leftover homemade salsa. Please make this salsa, eat it fresh for a couple of days, and then make this knock-out soup. It's ready in ten minutes, and it's so yummy and healthful and spicy and can change the world and you gotta have it in your fast dinner repertoire. Now I'm running out of breath from all that gushing. I even have a funny and embarrassing story about this soup, but you'll have to pick it up on my last blog project. Scroll down to the entry titled, "From the Mixed up Files of a Frenzied Holiday Cook." And yes, that's little ol' me with super famous RR. After tonight, I'm all out of Cinco leftovers. Moving on!
Super Fast Tex-Mex Salsa, Bean, and Corn Soup
Estimated Cost: $2.50
Notes: My preferred way to make this soup is with the S and W brand chili beans with chipotle, but any brand will work well. Don't mistake them for chili; chili beans are canned pinto beans in a spicy tomato sauce. They're a real time saver!
1 cup leftover smooth salsa
1 (14 ounce) can low sodium chicken or vegetable broth
1 (14 ounce) can chili style beans, or leftover whole beans and a 1/2 tsp. of chipotle chili powder
1 cup corn, fresh or frozen
For Serving: Tortilla chips, sour cream, cheese (I used feta), avocado, lime wedges, chopped cilantro
Combine the first four ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for ten minutes. Serve with any of the above toppings.
Coming Tomorrow: The cutest little Meyer lemon cakes to make for Mother's Day