sausage chili soup

Name: Sausage Chili Soup
Prep time: 15 min
Cook time: 30 min
Yield: 5
Ingredients: 6 ounce(s) 50% less fat bulk pork sausage; 3 cup(s) water; 1 can(s) kidney beans, rinsed and drained; 1 can(s) mexican style stewed tomatos; 3/4 cup(s) frozen corn; 1/2 cup(s) sour cream; 1 1/2 teaspoon(s) sugar; 1 1/2 teaspoon(s) cumin, divded; 2 tablespoon(s) choppd cilatno; 2 - lime wedges

(1 RATING)

43 Pinches

NIKKI SMITH

HEMET, CA

Updated on Apr 30, 2011

This recipe is from Diabetic Cooking Cookbook..I also go to this recipe when Its cold outside.. It reminds me of Denver Colorado where i was born.. BRRRRR..lol

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prep time 15 Min

cook time 30 Min

method ---

yield 5 (1-cup) servings

Ingredients

6 ounces 50% less fat bulk pork sausage
3 cups water
1 can kidney beans, rinsed and drained
1 can mexican style stewed tomatos
3/4 cup frozen corn
1/2 cup sour cream
1 1/2 teaspoons sugar
1 1/2 teaspoons cumin, divded
2 tablespoons choppd cilatno
2 - lime wedges

How To Make sausage chili soup

Step 1

Place Dutch oven over med-high heat until hot. Spray with cooking spray. Add sausage, cook unitl browned, breaking up with a wooden spoon. (or a Pampered Chef Mix n' Chop) lol Add water, beans, tomatos, corn, sugar and 1 tsp cumin. Bring to a boil over high heat. Reduce heat to a simmer. Break up larger tomatos with a spoon. Simmer, uncovered for 25 minutes.

Step 2

Remove from heat. Stir in remaining 1/2 tsp of cumin. Top each serving with sour cream and cilanto. Garnish with lime.
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