Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Sassy Mexican Soup

by MissLisa on January 21, 2010 in Soups, Stews

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Recipe Description

This is not your ordinary chunky soup! It will make your skirt fly up, as Ree would say. My sister and I have been making this recipe for years! I hope you enjoy it as much as we do.

Preparation Instructions

This recipe is so easy! You will need to make it in a fairly good-sized pot. I won’t lie, it makes a lot of delicious soup!

1. Start off by sauteing the onions and garlic in olive oil. (I always add salt and pepper at this point.)

2. When softened, add the red peppers.

3. When softened, add in the potatoes.

4. After five minutes, add in kielbasa and chicken.

5. After five minutes, add the tomatoes (undrained—we want those juices!), corn, and kidney beans.

6. Add in the beer (you can substitute chicken stock, but the beer is so flavorful). Fill the pot the rest of the way up with chicken stock (if you need a little more or less of the chicken stock, that is okay!).

7. Add the red pepper flakes (optional, add if you are brave!) and salt and pepper.

Let simmer for at least twenty minutes. Top with sour cream, cilantro, cheese … and, dip with warm bread or chips! It is just that simple. Enjoy and make it your own!

Ingredients

6 Tablespoons Olive Oil, Or Coat Bottom Of Pan
1 whole Sweet Onion (Large), Chopped
4 cloves Garlic, Minced
1 whole Red Bell Pepper, chopped
2 cups Red Potatoes (Medium Sized), Chopped Small
2 packages (16 Oz. Package) Kielbasa, Chopped Roughly
1 whole Rotisserie Chicken, Shredded
2 cans (14.5 Oz. Can) Diced Fire Roasted Tomatoes Or Any Variety
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
1 can (15 Oz. Can) Sweet Corn, Drained
1 can (15 Oz. Can) Kidney Beans, Drained
1 bottle (12 Oz. Bottle) Beer
2 cups Chicken Stock
2 pinches Red Pepper Flakes, If You Want It Spicy
Salt And Pepper, To Taste (Season Liberally)
Sour Cream, To Serve
Cilantro, Chopped Roughly, To Serve
3 cups Shredded Cheese Of Choice, To Serve
Tortilla Chips Or Warm Crusty Bread

6 Comments | Be the first to comment!

Comments

Mama Holli of Nobody Puts Mama In A Corner! on 1.22.2010

I am such a fan of soup! It is so easy to have it around for a hearty meal when my kids are going 5 different directions!
This looks really good!

goaheadbakemyday on 1.25.2010

This could feed an army! I’ll finally get to use my 12-quart stockpot!

DessertForTwo on 4.23.2010

I will eat anything with Rotel tomatoes in it! This looks delicious! can’t wait to try it!

debd on 4.25.2010

Thanks to Jaden’s tweet for directing me to this absolutely delicious soup recipe! I made it yesterday because it looked yummy and I had most everything on hand. Only sub I made was swapping the kidney beans for pintos w/jalapenos and I used turkey kielbasas. Used the chicken carcass to make my own stock and for a bit more flavor. Served with freshly cooked and buttered flour tortillas it was fab! It made about 8 cups and I’m sure it will freeze well. This recipe is a keeper! Good job MissLisa! Five mitts to you!

gaylerg on 4.27.2010

My husband is a soup addict. I am going to make this and surpirse him. Looks so good but what a great idea with an already cooked Rotisserie Chicken I can pick up at the grocery store.
Thanks for this great recipe.