Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.
1 cup chopped onion
2 teaspoons chopped garlic
2 to 3 teaspoons vegetable oil
1½ cups tomato-based commercial salsa
3 cups chicken broth
2 corn tortillas, torn into pieces
1/4 teaspoon ground cumin
1/4 cup chopped, fresh cilantro
Salt and freshly ground black pepper to taste
Garnish: Sour cream
Chopped fresh cilantro
Heat the oil in a heavy stock or sauce pot, add the onions and saute until they are soft. Add the garlic and continue to saute for an additional minute.
Stir in the salsa, broth, tortillas, cumin, and salt and pepper. 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. Adjust the seasonings and stir in the cilantro.
To serve, ladle the soup into individual bowls and garnish with a dollop of sour cream and chopped cilantro.