↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
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
view more member recipes
MONTEREY BAY BEAN AND SAUSAGE SOUP
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sausage Bean Soup
by sgre52160
3/4 lb bulk Italian sausage 1/2 cup chopped onion 1 clove garlic, minced 1 (15 1/2 oz can white beans and black beans, drained and rinsed 1 (14 1/2 oz) can beef broth and diced tomatoes 1 tsp bas
by sgre52160
3/4 lb bulk Italian sausage 1/2 cup chopped onion 1 clove garlic, minced 1 (15 1/2 oz can white beans and black beans, drained and rinsed 1 (14 1/2 oz) can beef broth and diced tomatoes 1 tsp bas
Spicy Sausage And Bean Soup
by sgre52160
1 tsp olive oil 1 lb bulk hot sausage (see Note) 1 small onion, chopped 2 garlic cloves, minced 4 cans (15-1/2 oz each) Great Northern beans, undrained 2 cans (14 oz each) ready-to-use chicken br
by sgre52160
1 tsp olive oil 1 lb bulk hot sausage (see Note) 1 small onion, chopped 2 garlic cloves, minced 4 cans (15-1/2 oz each) Great Northern beans, undrained 2 cans (14 oz each) ready-to-use chicken br
Italian Sausage Bean Soup
by sgre52160
1-1/2 lbs bulk Italian sausage 4 medium carrots, thinly sliced 2 celery ribs, chopped 1 small onion, chopped 1 red bell pepper, chopped 1 garlic clove, minced 1/8 tsp crushed red pepper flak
by sgre52160
1-1/2 lbs bulk Italian sausage 4 medium carrots, thinly sliced 2 celery ribs, chopped 1 small onion, chopped 1 red bell pepper, chopped 1 garlic clove, minced 1/8 tsp crushed red pepper flak
White Bean And Sausage Soup
by ICOOK2
1.5 lb seasoned sausage (remove casings before cooking) 1 onion, chopped 2 garlic cloves, minced 1 can diced tomatoes 1.5 cup beef or chicken broth 1 can cannelloni beans, drained and rinsed
by ICOOK2
1.5 lb seasoned sausage (remove casings before cooking) 1 onion, chopped 2 garlic cloves, minced 1 can diced tomatoes 1.5 cup beef or chicken broth 1 can cannelloni beans, drained and rinsed
view more member recipes
related CDKitchen recipes
Andouille Sausage Appetizers
Bob Evans' Maple Sausage Breakfast Burritos
Bean And Bacon Taco Soup
Creamy Pumpkin Sausage Soup
Crescent Roll Breakfast Casserole
8 Bean Soup
Ten Bean Soup
Sausage Split-Pea Soup
Smoked Sausage And Bean Soup
Split Pea Soup With Polish Sausage