Salsa Soup:
Anything you put into a good Salsa, you can put into Salsa soup!
 
Basic Base for Soup:

• 1 medium - large onion diced
• 2-3 ribs of celery diced
• 2-3 large carrots diced
• 3-4 garlic toes minced or pressed (garlic powder maybe substituted)
• 1 bundle cilantro (to taste, you can replace with fresh parsley if you don’t like cilantro)
•  ½ cup olive oil
• 1 packet Taco seasoning
• 1 can Hunts spaghetti sauce (A jar of any spaghetti sauce will work)
• 1 can Chicken or vegetable broth
• ½ block Velveeta cheese cut into small chunks 

 In a large stock pot or soup kettle sauté onion, celery, carrots and garlic in olive oil over medium to high heat.  It is Okay to let them caramelize and brown.  When veggies are soft add cilantro then chicken broth, and use liquid to de-caramelize bottom of pan (Pot liquor.)   If you are adding other ingredients add them now.  When all is added, stir in the spaghetti sauce.  When soup comes to a boil ,add taco seasoning  turn it down to simmer and add the Velveeta  cheese.  Stir until cheese melts and incorporates into the broth.
 
Extra Ingredients to Add: Any or all of these ingredients maybe added, be creative!  

• 1-2 Bell peppers diced (green –red, any color)
• Medium (Roma) Diced Tomatoes
• 1 can diced tomatoes (regular, garlic, chili, or any pre-spiced tomatoes work)1 can of black beans (do not  drain, rinse with ½ can of water and pour into soup (white beans, garbanzo beans, navy beans etc.  Even a can of baked beans works!)
• Left over taco or fajita meat (hamburger, chicken, pork or steak)
• Rice (pre cooked)
• 1 Cup Okra
• 1 cup green beans

  
Add any of the ingredients you like into broth mixture, then add spaghetti sauce and Velveeta.
 
Serve with Taco chips, sour cream, shredded cheddar, chopped scallions etc!