chile cheese sausage soup

How To Make chile cheese sausage soup

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  1

  Crush dried peppers in food processor.
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  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.
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  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.
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  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.
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  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.
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  6

  Remove from heat and add grated cheese a little at a time, stirring while adding. Garnish with cilantro.
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  7

  I made some bean enchiladas out of leftover beans and used this leftover soup as a sauce. https://www.justapinch.com/recipes/side/other-side-dish/slow-cooked-pinto-beans-with-dried-chiles.html?p=2
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