Chat with us, powered by LiveChatPrint
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salsa Soup (a Starter Soup)

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Appetizer


Serve this soup at the beginning of a Mexican meal. Pureeing vegetables is a great way to get kids to eat them since you can’t pick anything out, plus kids are hungriest at the beginning of the meal – so serve a starter soup as a first course all by itself, not next to the rest of the plate.


  • 12 Tbs. fat of your choice
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 34 garlic cloves, minced
  • 1 tsp. cumin
  • 1 tsp. Mexican oregano
  • 1 tsp. salt
  • dash cayenne
  • 4 c. homemade chicken stock
  • 2 c. diced tomatoes (1 can with juice)
  • 1/4 c. uncooked white rice or 2-4 c. cooked brown rice (optional)
  • green pepper
  • spicy peppers
  • greens: kale, spinach, chard, etc.
  • cubed avocado
  • sour cream
  • squeeze of lime
  • fresh cilantro
  • shredded cheddar or Mexican cheese
  • diced red onion

ship kroger


  1. Melt fat (lard, butter, ghee, refined coconut oil (use the code STEWARDSHIP for 10% off at that site!)) over medium heat. Saute the peppers and onions for 5-10 minutes until softened. Add garlic, cumin, oregano, salt and cayenne and stir for 1-2 minutes. Pour in stock and tomatoes and bring to a boil.
  2. If you are adding the rice, stir it into the boiling broth, reduce heat to a simmer and cook at least 15 minutes until the rice is tender. For grain-free OR to serve over already-cooked rice, just cook for 5 minutes to let the flavors blend together.
  3. Turn off the heat and blend partially (or completely) with an immersion blender.
  4. If using cooked rice, put a large spoonful of warm rice in each bowl and ladle the soup overtop.
  5. Serve with cheese, chopped fresh cilantro and/or some of the other ideas below.


* If you have too many tomatoes to can, freeze or eat at the end of the season (or the middle), this is a great way to use a bunch of them.

* If the soup seems flat, add salt. Homemade stock often needs plenty of salt to magnify the flavors.

* Don’t have Mexican oregano? You should buy some and use it for refried beans too (try Mountain Rose Herbs (Link Removed)), but in the meantime, regular oregano is just fine.

* Don’t have an immersion blender? You should buy one; they have so many handy, time-saving uses, but in the meantime, you can eat the soup without blending or wait for it to cool slightly, then carefully pour into a regular blender and puree gently. You may need to work in two batches depending on the size of your blender.

* Feel free to use a good vegetable broth instead of chicken stock if you need a totally meatless dish. If you’re making your own stock, you might want to include plenty of garlic and maybe even some peppers.

* It’s the perfect opportunity to use the “bottom of the bag” chips (tortilla chips). You can even save the crumbles in the freezer until you have a bunch and serve with this soup.

Scroll to Top