Published by
Dalisa
Mexican soup
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Baking — 30 minutes
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Preparation — 15 minutes
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Servings — 4
Ingredients
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6
Dalisa sausages (flavor of your choice)
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2 tbsp
of olive oil
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1
small onion, diced
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1
red bell pepper, seeded and diced
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2
garlic cloves, minced
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2 cans
of red beans, rinsed ans drained
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1 tbsp
of tomato paste
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2 tbsp
of cumin
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2 cans
of roasted diced tomatoes (in the Mexican section of the grocery store)
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750 ml
of chicken broth
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1
adobo pepper (sold canned, in the Mexican section of the grocery store)
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1 tbsp
of maple syrup (or more to taste)
Pico de gallo
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2
italian tomatoes, seeded and finely diced
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1/2
red onion, diced
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2 tbsp
of fresh cilantro (or more to taste)
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1
lime for its juice
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1 tsp
of olive oil
Toppings
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1/2 cup
of crumbled feta cheese
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Crumbled corn chips
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1
diced avocado
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Lime juice
Preparation
- Heat the oil in a large saucepan. Add the sausage meat and crumble it with a spoon. Once the meat is cooked, remove it from the pan.
- In the same saucepan, lower the heat and add the onion and red pepper. Cook for 2 minutes. Add garlic and cook for 1 minute.
- Add beans, tomato paste and cumin and cook for 5 minutes.
- Add the chicken broth, canned roasted diced tomatoes, and 1 adobo pepper. Simmer for 20 to 30 minutes.
- Remove the adobo pepper and add maple syrup. Adjust the seasonings to taste.
Pico de gallo
- Chop all the ingredients and mix in a small bowl.
Toppings
- Serve 2 ladles of soup in each bowl then garnish with pico de gallo, sausage meat, feta, avocado, corn chips and a dash of lime juice.
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