Tortilla Sausage Soup

  1. Heat the olive oil in a large pot.
  2. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, 5 to 7 minutes.
  3. Add the jalapeno and garlic and cook for 1 minute.
  4. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt, a few turns of black pepper and the sausage; cook, breaking up the sausage with a wooden spoon, until the sausage is browned and cooked through, about 7 minutes.
  5. Stir in the tomatoes and the chicken broth and bring to a boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering.
  8. Fry the tortilla strips in batches for 3 minutes, until crispy.
  9. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
  10. When the soup is finished simmering, gently stir in the corn.
  11. Ladle into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.

extravirgin olive oil, bell peppers, jalapeno, clove garlic, chili powder, cumin, cocoa, oregano, paprika, cayenne pepper, red pepper, kosher salt, fresh ground black pepper, pork sausage, tomatoes, chicken stock, vegetable oil, corn tortillas, lime wedges, fresh corn kernels, avocado, sour cream, fresh cilantro, queso fresco

Taken from www.foodandwine.com/recipes/tortilla-sausage-soup (may not work)

Another recipe

Switch theme