Mexican Quaker Pizza

Dice the onions and green peppers into medium chunks, and roughly chop the plum tomatoes. Seed and mince the green chilies according to your desired heat level.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add a drizzle of oil. Sauté the diced onions until they begin to soften and turn translucent.

Add the chopped green peppers and minced green chilies to the pot, stirring frequently to combine with the onions. Cook until the peppers are just tender.

Stir in the chopped plum tomatoes, pressing them gently with a spoon to release their juices. Allow the tomatoes to break down slightly and meld with the vegetables.

Pour in the salsa and stir thoroughly to combine all ingredients into a unified, chunky base. Season with salt, pepper, and any additional Mexican-inspired spices such as cumin or chili powder to taste.

Reduce the heat to medium-low, cover the pot, and allow the soup to simmer so the flavors meld together and the stew thickens to a hearty consistency.

Taste and adjust seasoning as needed, then ladle the soup into bowls. Serve hot, optionally garnished with sour cream, shredded cheese, or fresh cilantro.