Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, salsa soup, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Hot and hearty this salsa soup is a cinch to make!
Lately, I’ve been running really late at getting dinner started. I love to have my food cooked, hot, and ready for when my husband gets home from work. Sometimes, that doesn’t always work out. Thankfully, my husband is a very understanding fellow. However, that doesn’t mean that I still don’t feel terrible about not having dinner ready for him after a hard day’s work.
I started looking around the internet for easy meal ideas. I came across a lot of recipes but most of them didn’t provide very much wholesome value. Then, I found this recipe for speedy salsa soup.
Speedy salsa soup allows you to basically use what you have in your pantry. Many times, this soup isn’t made the same way twice. However, the main ingredient of salsa is always a factor.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I always make sure to add a can or two of black beans to my salsa soup because they are a great source of protein and keep the belly full.