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Dalisa

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Mexican soup

  • Baking — 30 minutes

  • Preparation — 15 minutes

  • Servings — 4

Ingredients

  • 6

    Dalisa sausages (flavor of your choice)

  • 2 tbsp

    of olive oil

  • 1

    small onion, diced

  • 1

    red bell pepper, seeded and diced

  • 2

    garlic cloves, minced

  • 2 cans

    of red beans, rinsed ans drained

  • 1 tbsp

    of tomato paste

  • 2 tbsp

    of cumin

  • 2 cans

    of roasted diced tomatoes (in the Mexican section of the grocery store)

  • 750 ml

    of chicken broth

  • 1

    adobo pepper (sold canned, in the Mexican section of the grocery store)

  • 1 tbsp

    of maple syrup (or more to taste)

Pico de gallo

  • 2

    italian tomatoes, seeded and finely diced

  • 1/2

    red onion, diced

  • 2 tbsp

    of fresh cilantro (or more to taste)

  • 1

    lime for its juice

  • 1 tsp

    of olive oil

Toppings

  • 1/2 cup

    of crumbled feta cheese

  • Crumbled corn chips

  • 1

    diced avocado

  • Lime juice

Preparation

  1. 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.
  2. 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.
  3. Add beans, tomato paste and cumin and cook for 5 minutes.
  4. Add the chicken broth, canned roasted diced tomatoes, and 1 adobo pepper. Simmer for 20 to 30 minutes.
  5. Remove the adobo pepper and add maple syrup. Adjust the seasonings to taste.

Pico de gallo

  1. Chop all the ingredients and mix in a small bowl.

Toppings

  1. 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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