Salsa Soup with Poached Eggs
The recipe Salsa Soup with Poached Eggs is ready in about 45 minutes and is definitely a super gluten free, primal, fodmap friendly, and vegetarian option for lovers of Mexican food. This recipe serves 4. This main course has 285 calories, 21g of protein, and 19g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have chicken broth, eggs, cheddar cheese, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. 1 person found this recipe to be delicious and satisfying. It will be a hit at your Autumn event.
Instructions
Discard fat from 1 can (49 oz.) chicken broth.
Combine broth and 1 1/2 cups tomato salsa in a 5- to 6-quart pan. Cover and bring to a boil over high heat, then reduce heat to just below an active boil. Crack 8 large eggs, one at a time; hold each close to soup surface and slip egg into pan. Cover and cook until yolks are as firm as you like, 4 to 5 minutes for slightly soft centers. Ladle 2 eggs into each bowl; fill bowls with soup.
Sprinkle 1 cup shredded cheddar cheese equally over portions.