Chile Cheese Sausage Soup

Lynn Socko

By
@lynnsocko

So simple, yet so flavorful. I've fallen in with dried chile peppers!!


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Comments:

Serves:

6-10

Prep:

10 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 lb
lean sausage, pork, chicken or turkey
1
dried pasilla pepper
1
dried chipotle pepper
6
dried new mexico peppers, mild
1 Tbsp
fresh grated garlic
1 c
heaping, sweet onion, diced
8 c
chicken stock, home made or low sodium
1 c
corn flour
2 tsp
smoked paprika
1 tsp
coarse sea salt
1-3 c
grated cheddar cheese
**cilantro, fresh

Directions Step-By-Step

1
Crush dried peppers in food processor.
2
I'm sure you could use many variations of dried peppers, these are the ones I had on hand, so that's what I used.
3
In a large soup pot add dried crushed chiles, grated garlic, chopped onion and ground sausage. Cook till sausage starts to brown. Add about 2 c of chicken stock and continue to cook till onions are tender and sausage is done.
4
Now add 1 c of corn flour to pot and stir to absorb liquid, if needed you can add a little more chicken stock, just make sure the flour is dissolved.
5
Now add remaining stock, I used 8 c total. Add smoked paprika and salt, stir to combine well and simmer on low heat for about 20 min. Taste and re-season with salt, paprika or granulated garlic if need be. If soup is not thick, you can dip out about 1 c of liquid and mix 1/2 cup of corn flour to make a paste, be sure to stir well and remove any lumps of flour. Then add back to soup and mix in very well into soup. Simmer 10 min more.
6
Remove from heat and add grated cheese a little at a time, stirring while adding. Garnish with cilantro.
7
I made some bean enchiladas out of leftover beans and used this leftover soup as a sauce. Slow cooked pinto beans with dried chiles

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: Mexican
Other Tag: Healthy