SNS Chip n’ Salsa Soup


(serves 2 to 3 people)

  • 3 1/2 cups vegetable broth
  • 15 oz can black or pinto beans, drained and rinsed
  • 1/4 cup chopped scallions
  • 1 1/4 cup salsa
  • 1 Tbsp chopped green chiles
  • 1 cup corn kernels
  • 1/2 lb shredded, cooked chicken (optional)
  • 1/2 package of firm tofu, cubed (optional)
  • Tortilla chips
  • Avocado, cut into chunks
  • Cilantro for garnish, if desired 


  • Combine all ingredients (except tortilla chips and avocado) in a saucepan and cook over medium heat for 15 minutes
  • Place the following into each person’s bowl before serving soup: A handful of crushed tortilla chips and a 1/4 of an avocado chopped into chunks
  • Ladle the soup on top of the above and serve!

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