Salsa Soup with Poached Eggs

Salsa Soup with Poached Eggs

Sunset APRIL 1998

  • Yield: Serves 4


  • 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.

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 50%
  • Protein: 31g
  • Fat: 19g
  • Saturated fat: 9.1g
  • Carbohydrate: 7.6g
  • Fiber: 0.0g
  • Sodium: 1370mg
  • Cholesterol: 455mg

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Salsa Soup with Poached Eggs Recipe