Creamy Salsa Soup


This is a quick, Mexican style soup using bottled salsa. To add richness to this healthy recipe, I’ve used fat free half and half. If you’ve never experimented using fat free half and half in recipes you’ll really enjoy eating this soup. It gives the soup depth without all the fat and calories.

2 teaspoons of Spanish olive oil

1 large red onion, chopped

2 cloves of minced garlic

1 and ½ cups of jarred tomato salsa-medium heat

1 and ½ cups of frozen corn

2 cups of vegetable stock

1 cup of fat free half and half

1 teaspoon of chili powder

¼ teaspoon of ground cumin

Salt and pepper to taste

½ cup of fresh chopped cilantro

Bring a saucepan to medium high heat. Add the olive oil to the hot pan and stir in the red onion. Cook the onions until they become some in about three to five minutes. Add the minced garlic and cook for another minute.

Pour in the salsa, vegetable stock, frozen corn, cumin and chili powder. Bring to a boil and then reduce the heat to a simmer for about 15 minutes. Add in the fat free half and half and season the soup with salt and pepper to taste. Heat through for another five minutes. Stir in the fresh chopped cilantro and serve.

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