Monday, June 3, 2013

Salsa Soup

Loaded with veggies and some protein from the beans, this is a satisfying meal.  Omit the cream and stir low fat yogurt into each serving just before eating for a low fat option.  One can of beans will be a bit much for this recipe.  After opening the can and rinsing the beans, put half of them in a baggie and freeze for the next time.

Tools Needed
Can opener
Blender or immersion blender
Large spoon to stir soup

1 jar salsa
1 can chicken broth + 1 can water
2 cups cubed sweet potato, about one small sweet potato.
1 cup corn frozen corn kernels
1 cup canned black beans, rinsed
2 - 4 tbsp cream 

In a large saucepan, bring salsa, broth and water, and sweet potato cubes to a boil. Cover, Reduce heat to low, and simmer until potato chunks are soft. Remove from heat and purée until smooth. Add corn and black beans. Stir in cream to taste. Serve garnished with crushed tortilla chips.

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