Southwest Chicken Sausage and Kidney Bean Soup with Green Pepper and Tortilla Chips

This hearty soup is packed with Southwest spices, tender chicken sausage and creamy kidney beans. Sautéed onion and green pepper add depth, while crushed tomatoes and Tex-Mex paste create a rich, slightly thickened broth. It’s the perfect comfort food for chilly evenings.

Serve the soup loaded with cool sour cream, shredded Monterey Jack cheese and fresh cilantro. Crunchy blue corn tortilla chips on the side are ideal for dipping. Every spoonful is a warm, satisfying hug in a bowl.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Core, deseed and finely dice the green pepper.
2. Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add the onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in the crushed tomatoes and Southwest Spice Blend until combined; cook until fragrant, 1 minute.
3. Stir the beans (with their liquid), Tex-Mex paste, stock concentrate and ½ cup water (1 cup for 4 servings) into the pot with the veggies. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until flavors meld and soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. Add a splash more water if the soup is thicker than you like.
4. Meanwhile, pick the cilantro leaves from the stems. Divide the soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack cheese and cilantro leaves. Serve with tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked chicken or pork sausage. Just adjust the cooking time if needed.

How can I make this soup vegetarian?

Omit the chicken sausage and use vegetable stock concentrate instead. You can also add extra beans or vegetables for heartiness.

Can I freeze leftovers?

Yes, this soup freezes well. Store in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop.