Tortilla, Vegetable and Habanero Sausage Soup

Summary

Yield
Servings
Prep time45 minutes
Meal-CourseSide
CuisineMexican
CharacteristicsHealthy
Holiday/Celebrations
Preparation MethodSaute Slow Cooker
Standard Key Words

Description

Ingredients

1Tvegetable oil
4 onions, chopped
8 links, Aidells Habanero and Green Chile Sausage links, chopped
6cchicken stock
28ozcan chopped tomatoes
16ozcan garbanzo beans
1tdried oregano
1tcumin powder
2 Anaheim chiles, fire roasted, peeled, seeded and chopped
1 red bell pepper, fire roasted, peeled, seeded and chopped
1Tgarlic, chopped
4cchopped zucchini
2ccorn
  juice from 3 limes
  salt and freshly ground black pepper to taste
Product Reference: 

Instructions

Heat the oil in a Dutch oven over medium heat. Stir in the sausage and cook to brown slightly, about 3 minutes. Stir in the onion and cook until translucent and soft. Pour in the stock, tomatoes, garbanzo beans, oregano and cumin. Bring to a boil and then decrease to a simmer. Add the chiles, red pepper, garlic, zucchini, corn and lime juice. Simmer until the vegetables are tender, about 5 minutes. Season to taste with salt and pepper.

Ladle the soup into bowls and let your guests add their own garnishes.

Garnishes:

3 cups corn chips
2 cups jack cheese, grated
1/2 cup spring onions, chopped
1 bunch fresh cilantro, roughly chopped

To roast a pepper:

Place the pepper on a gas burner on the stove or under the broiler. Char on all sides. Place in a paper bag to steam for at least 15 minutes. Scrape the skins off, seed and chop.

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Comments

strangely yummy...did not add

strangely yummy...did not add quite as much line juice as called for, and I used jarred roasted chilis