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Tortilla, Vegetable and Habanero Sausage Soup


  • 1 tablespoon vegetable oil
  • 4 onions, chopped
  • 8 links, Aidells Habanero and Green Chile Sausage links, chopped
  • 6 cups chicken stock
  • 28 ounces can chopped tomatoes
  • 16 ounces can garbanzo beans
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 2 Anaheim chiles, fire roasted, peeled, seeded and chopped
  • 1 red bell pepper, fire roasted, peeled, seeded and chopped
  • 1 tablespoon garlic, chopped
  • 4 cups chopped zucchini
  • 2 cups corn
  • juice from 3 limes
  • salt and freshly ground black pepper to taste

Cooking Instructions

  1. 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.
  2. Ladle the soup into bowls and let your guests add their own garnishes.
  3. Garnishes:
  4. 3 cups corn chips
  5. 2 cups jack cheese, grated
  6. 1/2 cup spring onions, chopped
  7. 1 bunch fresh cilantro, roughly chopped
  8. To roast a pepper:
  9. 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.