What To Serve With Salsa Chicken Soup
The beauty of this Chicken Salsa Soup is that it is easy, delicious and filling- all with only a little effort. That said, this soup can absolutely stand on its own as a hearty meal. I personally, like to serve it up with a few topping options for each person to customize their bowl.
If you want to stretch this meal, or easily feed a crowd, you can also add a couple of side dishes to serve with the soup.
Tips From The Betty Crocker Kitchens
- tip 1 Store a bunch of fresh cilantro, stems down, in a glass of water and cover with a plastic bag. It will keep up to a week if you change the water every 2 or 3 days. When you’re ready to use the cilantro, wash it, dry with paper towels, then chop.
- tip 2 Chopped fresh parsley can be substituted for the cilantro.
Health Benefits Of Beans
Beans are high in antioxidants, fiber, protein, B vitamins, folate, iron, magnesium, potassium, copper and zinc. Research suggests that eating beans regularly may decrease your risk of diabetes, heart disease, colorectal cancer, and help with weight management, because they’re so filling you can eat less but still feel satisfied.
A half-cup of beans has only about 100 calories.
Dry Beans Stored in Glass Jars
Common varieties of beans include black beans, kidney beans, lima beans, navy beans, pinto beans, white beans, soybeans , and garbanzo beans .
You can soak and simmer dried varieties in a slow cooker all day, or use canned beans when time is short, which is what I tend to do most often.
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Recipe Of The Day: Smoky Black Bean And Salsa Soup
ST. LOUIS Smoky Black Bean and Salsa Soup
Makes 2 Servings
Black Bean And Salsa Soup
- 2 cans black beans, drained and rinsed
- 1½ cups vegetable broth
- 1 cup chunky salsa
- 2 tablespoons thinly sliced green onion
- Step 1
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- Step 3
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Also Check: Campbells Soup Chicken Divan
Quick & Easy Chicken White Bean Salsa Soup
This quick and easy chicken white bean salsa soup is the kind of dish that barely qualifies as a recipe. Just stir together some chopped cooked chicken, chicken broth, salsa and a couple of cans of drained white beans and add chili powder and cumin to taste.
I call this maximum reward for minimal effort. No peeling, chopping or dicing vegetables. And no sauteeing so calories are reduced.
You can make it on the stove top or let it simmer in the slow cooker, whatever works best for you. And this soup can be modified in lots of ways too: Use black beans instead of white. Or green salsa instead of red. Add a can of corn. Stir in some cilantro. For spicier soup, use hot salsa. Or keep it family-friendly with mild. The choice is yours. Feel free to have fun and experiment.
My Black Bean Soup Ended Up Being Too Spicy Can I Save It
The easiest way to save a soup that is too spicy is to wash and dry a potato, and slice into 4-6 big chunks. Add the potato to the pot and let it cook until the pieces are cooked through, then taste. Your potato will make a delicious flavorful side and can be removed from the soup.
If you dont have a potato, try adding more beans and a little more water to thin out the soup a little. This should help bring the heat down. Cook on medium or high a little longer reducing it so its not liquidy.
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How To Make Black Bean And Roasted Salsa Soup Step By Step Photos
Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.
Roast the vegetables in the preheated oven for about 45 minutes, or until theyre well browned on the edges, stirring once halfway through.
Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.
Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.
Pulse the vegetables until theyre about half puréed . Pour the vegetables into a large soup pot.
Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.
Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.
Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.
What You Will Need:
- I have veggie broth pictured, but if all you have is chicken broth, I have used it in a pinch and thought it tasted great still.
- Choose your favorite jar of salsa. This is where you can add as much fun and spice to your soup. I like to use a good homemade salsa as well!
- If your salsa has a lot of flavor, you can start with half of the spices and then add more as desired. The cumin though is where it’s at in black bean soup.
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Quick And Easy Black Bean Salsa Soup
Feel free to make this salsa-spiked soup as mild or as spicy as youd like!
The type of salsa chose plus the jalapeño and its seeds will help control the heat.
You can nix the seeds before adding the pepper or skip the pepper entirely for a mild soup.
Love spicy soups? You can choose a spicy salsa in addition to adding the jalapeño pepper and its seeds to the soup.
I used canned beans this time around as a speedy shortcut but you could also whip up a batch of my crock-pot black beans to use instead.
Theyre easy to make and can be portioned out and frozen in freezer-safe containers for later. Simply thaw in the fridge when needed and add them to soups, chilis, tacos, and more!
Black Bean And Roasted Salsa Soup
Ill just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So thats basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldnt even say no to crushing some tortilla chips on top of the bowl!
Originally posted 12-13-2010, updated 8-11-2021.
This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. Its made with fresh vegetables that are oven roasted until theyre all sweet and caramelized on the edges. The flavor is absolutely amazing!
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What Kind Of Salsa Do I Need
The kind of salsa you use depends on how spicy you like your soup. For my daughter who can be on the pickier side, I use a super mild salsa like Trader Joes mild salsa. If its just the hubby and I, we prefer something a little spicier like this hatch green chili medium salsa.
You can use whatever kind of salsa you prefer. Cooking the salsa may sometimes make a spicy salsa slightly spicier then it is straight from the jar.
Black Bean Soup With Black Bean Salsa
This soup is simply stunning, one you’ll want to make over and over again.
Black beans don’t have a strong flavour of their own but they do carry other flavours superbly, while at the same time yielding a unique velvety texture. If you forget to soak the beans overnight, bring them up to the boil for 10 minutes and then pre-soak them for two hours. Serving salsa with soup makes a clever contrast of the cold refreshing textures of the vegetables and the hot lusciousness of the soup.
If you’re entertaining and really want to have some fun, make this soup and Tuscan White Bean Soup, which uses white cannellini beans, and serve them together with one or other of the garnishes. All you do is re-heat both soups, then using two ladles, pour both ladlefuls into the warmed bowls simultaneously, one from the left, the other from the right. It works a treat and makes a lovely contrast.
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How Many Calories And Ww Points In This Chicken White Bean Soup
According to my calculations, each serving has 159 calories and:
3*SmartPoints 0*SmartPoints 4*PointsPlus
To see your WW PersonalPoints for this recipe and track it in the WW app or site, !
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Add More To Your Soup
You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:
- For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
- Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
- If youre in a meaty mood, chorizo would be a perfect addition
- Top the soup with a variety of garnishes:
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Read Also: Chicken Divan Campbells Soup Recipe
Chicken Salsa Soup Leftovers
If you have leftovers after making Chicken Salsa Soup, then it is your lucky day! They save and reheat well, and can make the start of another delicious lunch, dinner, or even a midnight snack.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Hearty Black Bean Salsa Soup
Soup is on the menu at least weekly here at the Roots and Boots, and this Black Bean Salsa Soup is a family favorite. Its hearty and nourishing, even without any meat.
We have a pretty constant supply of homemade broth since Im always making multiple batches of broth from the same chicken or beef bones. This means Im always on the lookout for nourishing ways to use up the broth sans meat.
This Black Bean Salsa Soup is a great way to do just that!
Another reason I love Black Bean Salsa Soup is that either chicken or beef broth will do. For whatever reason, it seems that more recipes call for chicken broth than beef broth. So, again, I often wind up with extra beef broth in the freezer. When that happens, I plan to make this hearty soup!
About the beansI make my own. Did you know that canned foods absorb BPA and other potentially toxic substances from the lining of the can?
We do eat some canned foods like coconut milk, pumpkin, and tomato paste, but Ive tried to eliminate unnecessary canned foods, like beans, from our pantry. Beans are so easy to soak and cook! Plus, its more cost effective to cook your own beans.
How To Make Black Bean Corn And Salsa Soup
- 1Drain and rinse both cans of black beans, then set the beans aside.
- 2Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
- 3Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
- 4Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
- 5Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
- 6If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
- 7Note: When making this soup, the brand of salsa I used was Red Gold . The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.
- Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Black Bean Soup Recipe Ingredients
This black bean soup recipe comes together with a handful of pantry ingredients:
- Black beans, of course! Youll need 2 cans of black beans for this recipe, and youll use the liquid in the cans as well as the beans themselves.
- Onion and garlic They add savory depth of flavor.
- Canned chipotle peppers and adobo sauce They give this black bean soup a spicy kick.
- Chili powder, cumin, and coriander Their smoky, earthy, citrusy, and warm flavors add depth to this simple soup.
- Vegetable broth It helps create the soups creamy base.
- Lime juice It makes the soup bright and balanced.
- And sea salt To make the smoky, spicy flavors pop!
Sauté the onion in a large pot over medium heat. Stir in the garlic and spices and cook, stirring constantly, until aromatic. Next, add the beans and their liquid as well as the chipotles, adobo sauce, and broth. Bring to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally. Allow the soup to cool slightly before adding half of it to a blender and pureeing it until smooth. Then, transfer the pureed soup back into the pot with the remaining chunky soup. Add the lime juice and stir to combine. Finally, season to taste with salt and pepper. Enjoy!
Find the complete recipe with measurements below.
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Easy Black Bean Salsa Soup
This super fast and easy black bean soup is delicious made with black beans, salsa and a few other veggies. Best of all its super flexible and makes an easy lunch or dinner for the family.
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Im not sure where I first learned this easy black bean soup recipe, I think it was my father in law.
But its one of my favorite go-to super easy recipes when I didnt plan anything need something fast. My family has always loved this recipe.
This black bean soup is also a frugal but filling meal and can be made with mostly pantry ingredients. Its vegetarian, quick and still creamy, and is inspired by a cuban style black bean soup.
Dont let this soup fool you with simple ingredients, its absolutely delicious. Even better it only takes 20 minutes to cook.
Love soup? My fast chicken noodle soup always makes my family feel better or cozy. This yummy potato soup has ruined me for restaurant versions! This turkey chili is made in our house several times per month.
Chicken Salsa Soup The Easy Way
On a busy weeknight, the question Whats for dinner? needs to be answered with something quick, that requires very little prep, and of course, that is tasty so that everyone will happily devour their dinner.
It may seem like a unicorn, but this Chicken Salsa Soup is a family favorite among our kids, AND is one of the easiest recipes you could make!
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How To Make Black Bean And Salsa Soup
I take approx 10 boneless, skinless chicken strips and fry them up in butter on a skillet. I prefer my chicken to get slightly brown on both sides. Once they are out and cool enough, I tear up into bite sized pieces and set aside.
Add cans of black beans , broth , can of corn , lime juice, cumin, and salsa. Stir and heat to a boiling, then turn down to med heat.
Add pre-cooked chicken, stir.
Cook and stir for about 5 minutes till heated.
Serve into bowls and add toppings like tomatoes, cheese, sour cream, and a side of chips!