Sherrie's Taco Soup

Sherrie's Taco Soup

1 or 2 Tbs olive oil

1 lb Johnsonville Chorizo Sausage

Salt & Pepper, to taste

1 large sweet onion (usually Maui or Vidalia), chopped

2 Tbs garlic, finely minced (I usually just use the jarred stuff)

1 can (6 oz) tomato paste

1 can (8 oz) tomato sauce

1 can (14.5 oz) petite-cut tomatoes

2 cans (14.5 oz) low-sodium chicken broth

1 can black beans, drained and rinsed

1 can corn, drained *

Tortilla Chips

Sour Cream

Me & Bro

This recipe makes quite a bit, so you’ll need to use a Dutch oven or a very large saucepan. Brown the sausage in the olive oil over medium-high heat, seasoning with salt & pepper. Add the chopped onions and sauté for 5 or 6 minutes, add the  garlic and sauté for another 2 or 3 minutes.

Add all the canned ingredients and bring to a boil; lower heat and simmer for 10 - 15  minutes. Serve with tortilla chips and sour cream.

* You can, of course use fresh or frozen corn kernels.