Shelly's Recipe

MONTEREY BAY BEAN AND SAUSAGE SOUP

Category: Soups

3 tbsp olive oil
1 large onion, chopped finely
1 garlic clove, minced
4 fresh Anaheim green chilies, seeded and chopped
1 1/2 tsp chili powder
1 (16 oz) can chopped tomatoes, including the juice
2 (15 oz) cans pinto beans, drained and rinsed
6 cups chicken broth
2 cups cooked chorizo sausage, crumbled 2 cups broken fried tortilla strips
Garnish 1 1/2 cup grated cheddar Monterey jack cheese, sour cream, chopped green onion and minced cilantro

In a large soup pot, cook the onion and garlic in the oil with the chilies over moderately low heat, stirring occasionally, for 5 minutes, or until the vegetables are softened. Stir in the chili powder and cook the mixture, stirring for about 1 minute. Add the tomatoes with the juice, the beans, and the broth. (If using sausage, add it at this point.)

Simmer the soup for 10 minutes. (If you are making the soup ahead of time, at this point, refrigerate the soup for up to 3 days, or freeze for 2 months---reheat to serving temperature and proceed.)

Add the tortilla strips to the soup and simmer the soup for 3 minutes, or until the strips just begin to soften. Divide the cheddar cheese among 8 bowls, and ladle the soup over it. Garnish each serving with a dollop of sour cream, chopped green onion, and minced cilantro. Serves 8