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Ingredients
1 vegetable oil
4 onions, chopped
8 links, chopped
6 chicken stock
28 can chopped tomatoes
16 can garbanzo beans
1 dried oregano
1 cumin powder
2 Anaheim chiles, fire roasted, peeled, seeded and chopped
1 red bell pepper, fire roasted, peeled, seeded and chopped
1 garlic, chopped
4 chopped zucchini
2 corn
juice from 3 limes
salt and freshly ground black pepper to taste
Directions
- Heat the oil in a Dutch oven over medium heat. Stir in the sausage and cook to brown slightly, about 3 minutes. Stir in the onion and cook until translucent and soft. Pour in the stock, tomatoes, garbanzo beans, oregano and cumin. Bring to a boil and then decrease to a simmer. Add the chiles, red pepper, garlic, zucchini, corn and lime juice. Simmer until the vegetables are tender, about 5 minutes. Season to taste with salt and pepper.
- Ladle the soup into bowls and let your guests add their own garnishes.
- Garnishes: 3 cups corn chips | 2 cups jack cheese, grated | 1/2 cup spring onions, chopped | 1 bunch fresh cilantro, roughly chopped
- To roast a pepper: Place the pepper on a gas burner on the stove or under the broiler. Char on all sides. Place in a paper bag to steam for at least 15 minutes. Scrape the skins off, seed and chop.
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