Salsa Soup with Poached Eggs

Serves 4


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1 49-ounce can chicken broth
1 1/2 cups tomato salsa
8 large eggs
1 cup shredded Cheddar cheese


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.

Created date

May 2004

Nutritional Information

Calories 344
Caloriesfromfat 50 %
Protein 31 g
Fat 19 g
Satfat 9.1 g
Carbohydrate 7.6 g
Fiber 0.0 g
Sodium 1370 mg
Cholesterol 455 mg