Real Recipes From Real Home Cooks ®

chile cheese sausage soup

★★★★★ 1
a recipe by
Lynn Socko
San Angelo, TX

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

★★★★★ 1
serves 6-10
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For chile cheese sausage soup

  • 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

How To Make chile cheese sausage soup

  • 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.

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