1 pound hot/zesty breakfast sausage
1/2 cup chopped onions
1(15-ounce) can diced tomatoes with green chilies, undrained
1 (8-ounce) can tomato sauce
1 (15-ounce) can small red beans, undrained
2 cups frozen southwestern corn (with bell peppers and onions)
2 cups cold water
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/8 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup shredded Mexican cheese blend
1 to 2 ounces nacho flavored tortilla chips, crushed
- In a large, heavy soup kettle
or Dutch oven, over medium heat, cook sausage,
breaking sausage into small pieces. Cook until
no longer pink. Remove from pan and drain
sausage on clean paper towels.
- Drain all but 1/2 to
1 teaspoon pan drippings from pan. Add onions
and saute just until onions are soft.
- Stir in remaining soup ingredients. Cover and gently simmer for 30 minutes, stirring occasionally.
Portion each serving in a soup bowl and top
with 2 tablespoons shredded cheese and 1
tablespoon crushed chips.
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