Tortilla Sausage Soup Recipe

Name: Tortilla Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 bell peppers, finely chopped; 1 jalapeno, seeded and chopped; 1 clove garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon unsweetened cocoa powder; 1/2 teaspoon Mexican oregano; 1/2 teaspoon paprika; 1/2 teaspoon cayenne pepper; Pinch of crushed red pepper; 1/2 teaspoon kosher salt; Fresh ground black pepper; 1 pound pork sausage, casings removed; One 28-ounce can diced tomatoes; 4 cups chicken stock; Vegetable oil, for frying; Six 4-inch corn tortillas, cut into 1/2-inch strips; 2 lime wedges, plus 4-6 more for serving; 3/4 cup fresh corn kernels (from 2 medium ears); Diced avocado; Sour cream; Fresh cilantro; Shredded Monterey jack or crumbled queso fresco

Servings: persons

1/4 cup extra-virgin olive oil
2 bell peppers, finely chopped
1 jalapeno, seeded and chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon unsweetened cocoa powder
1/2 teaspoon Mexican oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Pinch of crushed red pepper
1/2 teaspoon kosher salt
Fresh ground black pepper
1 pound pork sausage, casings removed
One 28-ounce can diced tomatoes
4 cups chicken stock
Vegetable oil, for frying
Six 4-inch corn tortillas, cut into 1/2-inch strips
2 lime wedges, plus 4-6 more for serving
3/4 cup fresh corn kernels (from 2 medium ears)
Diced avocado
Sour cream
Fresh cilantro
Shredded Monterey jack or crumbled queso fresco

1
Heat the olive oil in a large pot.
2
Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, 5 to 7 minutes.
3
Add the jalapeno and garlic and cook for 1 minute.
4
Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt, a few turns of black pepper and the sausage; cook, breaking up the sausage with a wooden spoon, until the sausage is browned and cooked through, about 7 minutes.
5
Stir in the tomatoes and the chicken broth and bring to a boil.
6
Reduce heat and simmer for 20 minutes.
7
Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering.
8
Fry the tortilla strips in batches for 3 minutes, until crispy.
9
Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
10
When the soup is finished simmering, gently stir in the corn.
11
Ladle into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.

884

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 bell peppers, finely chopped, 1 jalapeno, seeded and chopped, 1 clove garlic, minced, and more.

Yes, Tortilla Sausage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortilla Sausage Soup

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