Salsa lovers all have personal preferences.
Some like chunks of tomatoes and onions, others a puree. Some like it hot and some like it mild.
I’m somewhere in between. I’d like a little spice, but not too much. Enough texture to taste each bit, but not chunky.
So we’ll just call this my personal goldilocks of salsas. You may like it a little hotter, a little chunkier or with a specific pepper. Feel free to mix it up.
Isn’t tortilla soup one of the best things ever? Warm soup with what is practically nachos piled on top?
But us veggies get left out a little bit. Everywhere you look there’s chicken tortilla soup. And the recipes just don’t work in the taste or nutrient areas without the chicken. So I made my own.
I’ve been experimenting over the years with trying to make a yummy tortilla soup. They always tasted too bright, without enough savor. Too watery. Too much like tomato-lime broth over nachos.
Until I found the right additions: zucchini and black beans.