If you enjoy the flavours of chiles, beans, corn, and sausage, then this may be a soup for you. This recipe was inspired by a lack of time (getting home late from work and having students arriving soon) and items that were found in the freezer and pantry.
Servings:
6 meals or 12 sides
Preparation Time:
prep: 15 minutes, cook: 30 minutes
Tools
- cutting board & knife
- 8 qt. soup pot w/ lid
- wooden spoon
- bag (or bowl + cling film)
- paper towel
Ingredients
- 2 t. olive oil
- 1/2 lb. chorizo
- 1/2 lb. hot link
- 1/2 lb. pork loin
- 4 anahiem chiles, roasted, peeled, seeded & chopped
- 3 pasilla chiles, roasted, peeled, seeded & chopped
- 1 lg. onion, chopped
- 2 carrots, chopped
- 1 rib celery, chopped
- 5 cloves garlic, crushed & minced
- 1 14.5 oz. can pinto beans
- 1 14.5 oz. can white kidney beans
- 1 14.5 oz. can corn
- 4 tomatoes, peeled, seeded & chopped
- 4 qt. chicken stock
- salt & pepper to taste
Cooking Instructions
- Thaw the stock and meat if frozen.
- Place the soup pot over medium-low heat and add the olive oil.
- Remove sausage casings and break or cut the sausage up into 1/2" size pieces.
- Add the meat to the pot and cover. Stir occasionally. When meat is almost fully cooked uncover and spoon out most of the fat.
- While the meat is cooking, roast the chiles over a gas burner or under the broiler until the chiles are mostly black.
- Place roasted chiles into a bag (or bowl covered w/ cling film) and leave to steam.
- Spoon out most of the fat from the pot.
- While the chiles are steaming, chop up the rest of the vegetables and stir them into the pot.
- Wipe the black skin off of the chiles, remove the seeds, chop them up, and stir them into the pot.
- Cover and let the vegetables cook for 5 minutes while you drain the beans and corn.
- Gently stir in the beans and corn, cover, and let this cook for 5 more minutes.
- Gently stir in the stock, turn the heat to high, and bring to a boil.
- Peel, seed, and chop the tomatoes.
- As soon as the soup boils, turn the heat to low, skim off any foam/scum, then stir in the tomatoes.
- Season w/ salt & pepper to taste.
Notes
For a meal, serve a large bowl of the soup over cooked rice with a lightly seasoned green salad and flat bread or tortillas on the side.