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Warm up to sunny salsa soup

Quality salsa is the key to success with this easy dish

BY RENEE ENNA

Chicago Tribune

Every spring it happens. You think you're ready to venture into salad entrees, but Mother Nature -- at least the Midwestern Mama version -- decides otherwise.

Baby, it's (still) cold outside -- or at least a little chilly.

Because salsa and avocado evoke warm, sunshiny days, their presence in this soup makes up for the lack of swimsuit weather.

The soup is so easy that even the most reluctant cook should give it a try. Inspired by recipes from two of Rick Bayless' cookbooks --"Salsas That Cook" and "Mexican Everyday" -- its main ingredient, and the key to its success, is a jar of salsa.

And there's the catch: So much depends on the quality of the salsa, you really need to buy the good stuff.

Helpful hints

• If you've got a salsa that's too hot, lower the kick by adding additional broth.

• Serve with guacamole with celery sticks and jicama; warm tortillas; and dulce de leche ice cream.

• A cold Mexican beer or a crisp Spanish albarino white wine can handle this spicy soup. Limeade would be a nice choice, too.

SPRING FEVER SALSA SOUP

This meal would be a great dinner choice on a busy weeknight: It takes just 10 minutes to prepare and five minutes to cook.

1 tablespoon vegetable oil

1 jar (16 oz.) salsa

1 container (32 oz.) low-sodium chicken broth

1 pound boneless, skinless chicken breast, cut into small pieces

1 can (15 oz.) black beans, drained

1 ½ cups frozen corn kernels

½cup each: chopped cilantro, shredded Mexican blend cheese

1 small avocado, cubed

Tortilla chips, crumbled, optional

Heat the oil in a Dutch oven over medium-high heat. Add the salsa; cook, stirring, until heated through, about 2 minutes. Add the broth; heat to a boil. Lower heat to medium-low; add the chicken, beans and corn. Cook until chicken cooks through, 5-7 minutes. Turn off heat; stir in the cilantro.

Divide the soup into four bowls; stir in the cheese and avocado. Top with tortilla chips, if desired.

Makes 4 servings.

Nutrition information per serving: 467 calories, 36 percent of calories from fat, 21 g fat, 6 g saturated fat, 75 mg cholesterol, 44 g carbohydrates, 39 g protein, 1,437 mg sodium, 13 g fiber

The Wichita Eagle