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8 servings, 1 cup (250 mL) each
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Substitute salsa verde for the thick and chunky salsa.
Serve topped with sour cream and chopped avocados in addition to the shredded cheese. Garnish with lime wedges.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
WOW!! Definitely will be having this again. My husband loved it. We're taking some to his sister tomorrow. I know she'll love it.
I used hot salsa and finally got the soup I wanted with some heat to it. Great recipe just as it is.
I really enjoyed this soup! I did make a few changes due to my cupboard being a little on the bare side - I doubled the garlic and the cumin, used black beans instead of the kidney beans, I added a 19oz can of diced tomatoes (undrained), and I axed the cilantro and the green onions (I didn't have either and I hate cilantro). I served these with cheddar salsa biscuit bites. Delicious!