Kielbasa, Corn And Tomato Fiesta Soup

1. 1

   Cut Keilbasa in half lengthwise and slice into 1/2 inch semi-circles. Heat oil in large stock pot over medium heat and add kielbasa. Cook for 5 minutes, rendering the fat from the kielbasa. Remove kielbasa and place on a paper towel to absorb excess fat and pour out all but 1 Tsp. of rendered fat from pot.

2. 2

   Add onions, garlic, and jalapenos to stock pot and sweat for 3-5 minutes until soft and translucent. Stir in tomato paste and cook for another 2 minutes. Add tequila, be careful to not let it flame up (shouldn't happen in a stock pot). Stir to combine and simmer until most of the liquid is gone, 3-5 minutes.

3. 3

   While tequila is reducing, combine canned tomatoes, chipotle peppers and 1/4 cup cilantro in blender and puree. When liquid is reduced in stock pot, add tomato/chipotle mixture to stock pot and stir to combine. Add stock, creamed corn, honey, cumin, and lime juice and bring to a boil. Reduce to a simmer and add the kielbasa and diced chicken to stock pot. Adjust seasoning for salt and pepper, and let simmer for 1 hour.

4. 4

   Ladle into bowls and serve with lime wedges, cilantro, tortilla chips, sour cream and sliced avocado for people to add to soup.

* Per serving · 4 servings · Values may vary.