8 links, Aidells Habanero and Green Chile Sausage links, chopped
6 cupschicken stock
28 ouncescan chopped tomatoes
16 ouncescan garbanzo beans
1 teaspoondried oregano
1 teaspooncumin powder
2 Anaheim chiles, fire roasted, peeled, seeded and chopped
1 red bell pepper, fire roasted, peeled, seeded and chopped
1 tablespoongarlic, chopped
4 cupschopped zucchini
juice from 3 limes
salt and freshly ground black pepper to taste
Heat the oil in a Dutch oven over medium heat. Stir in the sausage and cook to brown slightly, about 3 minutes. Stir in the onion and cook until translucent and soft. Pour in the stock, tomatoes, garbanzo beans, oregano and cumin. Bring to a boil and then decrease to a simmer. Add the chiles, red pepper, garlic, zucchini, corn and lime juice. Simmer until the vegetables are tender, about 5 minutes. Season to taste with salt and pepper.
Ladle the soup into bowls and let your guests add their own garnishes.
3 cups corn chips
2 cups jack cheese, grated
1/2 cup spring onions, chopped
1 bunch fresh cilantro, roughly chopped
To roast a pepper:
Place the pepper on a gas burner on the stove or under the broiler. Char on all sides. Place in a paper bag to steam for at least 15 minutes. Scrape the skins off, seed and chop.