Kielbasa, Corn And Tomato Fiesta Soup

• 1 pkg kielbasa, cut into 1/2 inch semi-circles
• 1 tbsp. olive oil
• 1 medium onion diced
• 3 cloves minced garlic
• 1 seeded and diced jalapeno
• 1 tbsp. tomato paste
• 1/4 cup tequila
• 1 28oz can whole tomatoes
• 1 chipotle pepper in adobo
• 1/4 cup cilantro, minced
• 1 32oz container of chicken stock
• 2 14oz cans creamed corn
• 1/2 tbsp. honey
• 2 tbsps. cumin
• Juice of 1/2 lime
• 2 cups cooked chicken, diced
• Salt and pepper
• Garnishes
• Cilantro
• Lime Wedges
• Sour Cream
• Sliced Avocado
• Tortilla Chips

1. Cut Keilbasa in half lengthwise and slice into 1/2 inch semi-circles. Heat oil in large stock pot over medium heat and add kielbasa. Cook for 5 minutes, rendering the fat from the kielbasa. Remove kielbasa and place on a paper towel to absorb excess fat and pour out all but 1 Tsp. of rendered fat from pot.
2. Add onions, garlic, and jalapenos to stock pot and sweat for 3-5 minutes until soft and translucent. Stir in tomato paste and cook for another 2 minutes. Add tequila, be careful to not let it flame up (shouldn't happen in a stock pot). Stir to combine and simmer until most of the liquid is gone, 3-5 minutes.
3. While tequila is reducing, combine canned tomatoes, chipotle peppers and 1/4 cup cilantro in blender and puree. When liquid is reduced in stock pot, add tomato/chipotle mixture to stock pot and stir to combine. Add stock, creamed corn, honey, cumin, and lime juice and bring to a boil. Reduce to a simmer and add the kielbasa and diced chicken to stock pot. Adjust seasoning for salt and pepper, and let simmer for 1 hour.
4. Ladle into bowls and serve with lime wedges, cilantro, tortilla chips, sour cream and sliced avocado for people to add to soup.

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Taken from www.epicurious.com/recipes/member/views/kielbasa-corn-and-tomato-fiesta-soup-52666101 (may not work)