Mexican Salsa Soup

Prep: 10 minutes | Cook: 20 minutes | Servings: 2

Ingredients

For Salsa

2  Large Deseeded Tomatoes, finely chopped

1 Large Onion, finely chopped

Few Coriander leaves, finely chopped

2 Jalapenos, sliced

2 tsp Flat  Parsley, chopped

2 tbsp Tomato Sauce

1 Lime juice

2 tsp Sugar

1 tbsp Jalapeno brine

Salt to taste

For Soup

2 tbsp Oil

1 Bayleaf

4 Garlic Cloves, minced

1 Roasted Red Pepper, diced

2 tbsp Coriander Stems, chopped

1 Cup Black Beans, boiled

1 tbsp Roasted Cumin Powder

Freshly crushed Black Pepper

Salt to taste

Garnish & Accompaniments:

Coriander Sprig

Sour Cream

Black pepper powder

Tortilla Chips

Process:
For salsa

  • In a mixing bowl, add all the salsa ingredients and mix well.
  • keep aside till further use.

For Soup:

  •     Heat oil in a sauce pan
  • Add bay leaf and garlic, saute till raw smell goes off.
  • Add onions, mix well. cook till translucent.
  • Add roasted pepper, coriander stems, boiled black beans, cumin powder, black pepper and salt, mix well.
  • Add 8 cups of Water & simmer for 6-7 mins
  • Remove from heat and add prepared salsa. Coarsely blend it and bring it to a boil.
  • Serve in a soup bowl. Drizzle some olive oil on top.
  • Top it off with boiled black beans and sour cream.
  • Garnish with coriander sprig.
  • Serve hot with tortilla chips.
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