Chile Cheese Sausage Soup

Lynn Socko


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


★★★★★ 1 vote

10 Min
2 Hr
Stove Top


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2 lb
lean sausage, pork, chicken or turkey
dried pasilla pepper
dried chipotle pepper
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


  • 1Crush dried peppers in food processor.
  • 2I'm sure you could use many variations of dried peppers, these are the ones I had on hand, so that's what I used.
  • 3In 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.
  • 4Now 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.
  • 5Now 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.
  • 6Remove from heat and add grated cheese a little at a time, stirring while adding. Garnish with cilantro.
  • 7I made some bean enchiladas out of leftover beans and used this leftover soup as a sauce. Slow cooked pinto beans with dried chiles

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About Chile Cheese Sausage Soup

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

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