Salsa And Soup, It's What's For Dinner!

Posted on: 18 October 2017

Salsa, such as from Mike's Salsa and Seasonings, can be used for more than just tortilla chips and as a topping for tacos. Salsa, with its tomatoes, onions, peppers, and spices, makes the perfect base for a hearty pot of Mexican-inspired soups. With the arrival of autumn and the temperatures dropping, soup, stew, and chili weather is in full swing. Here are two quick and easy ideas plus the perfect accompaniment for either, salsa cornbread.

One Pot Mexican Chili


  • 2 pounds ground beef
  • 1 large diced onion
  • 2 16-ounce jars salsa. Choose mild, spicy hot, or one of each to satisfy your family's taste buds.
  • 2 15-ounce cans chili beans
  • 1 12-ounce bottle or can of V8 vegetable juice or tomato juice
  • ¼ cup chili powder
  • 3 ounces unsweetened or bittersweet chocolate

In a Dutch oven, brown the ground beef and sauté the onion. Add the salsa, beans, vegetable juice, and chili powder. Stir to incorporate. Cover and place in a 300-degree Fahrenheit oven for one hour to allow the flavors time to meld. Stir in the chocolate right before serving. Top with shredded Monterey Jack cheese, sour cream, and diced avocado.

Slow Cooker Chicken Corn Chowder


  • 4 skinless, boneless chicken breasts
  • 1 16-ounce jar salsa
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 15-ounce can white beans
  • 1 15-ounce can low-sodium chicken broth
  • 1 11-ounce can Mexican corn
  • 1 4-ounce can diced green chilis

The night before, place the chicken breasts, salsa, and spices in the slow cooker. For easier cleanup, use a slow cooker liner bag specifically made for slow cookers. Cook overnight, 6-8 hours on low.

The next morning, use two forks to break apart and shred the chicken breasts into bit-sized pieces. Add the canned beans, chicken broth, Mexican corn, and diced green chilis. Continue cooking on low for another 4-6 hours or until you are ready to eat. Top with chopped fresh cilantro and sliced green onions.

Cheesy Salsa Cornbread


  • 2 cups self-rising cornbread mix
  • ¾ cup milk
  • ½ cup salsa
  • 1 4-ounce can diced green chilis
  • 1 large egg
  • 1 cup shredded Cheddar cheese
  • ½ stick melted butter

Place all ingredients in a mixing bowl and stir just until all ingredients are incorporated. Heat 1 tablespoon of shortening in an 8-inch cast iron skillet or baking pan, swirl to coat, and then pour the cornbread batter into the prepared pan. Bake in a 425-degree Fahrenheit oven 30-35 minutes or until a toothpick in the center comes out clean.