Ingredients
- 2 Large Jalapenos Seeded and chopped
- 1 Large Onion Chopped
- 6 Cloves Garlic Chopped
- 3/4 Cup Baby Carrots Sliced
- 1 Tsp. Ground Cumin
- 1 Tblsp. Olive Oil
- 1/2 Cup Sun-dried Tomatoes Sliced
- 1 Quart Chicken Stock/Broth
- 1 Can Black Beans Drained and rinsed
- 2 Spicy Chicken Sausages Optional
- 1 Cup Corn Fire roasted is nice
- 1 Tsp. Dried oregano Preferably Mexican
- Juice of one Lime
- Salt & Pepper To taste
Servings:
Instructions
- If you are using the chicken sausages, grill or broil them until they are nicely browned. When cool enough to handle, cut in half lengthwise then slice. Set aside.
- Heat a soup pot over medium heat and add the olive oil. Add the onions, garlic, jalapenos, cumin, and carrots and cook until the veggies begin to soften, 5 minutes or so.
- Add the corn, sausage (if using), and sun dried tomatoes and cook for a minute or two. Add the stock. Bring to a boil, add the oregano, reduce the heat and simmer for 15 minutes.
- Add the rinsed and drained beans and the lime juice and simmer for 5 – 7 minutes. Ladle into soup bowls. Serve with a lime wedge if you’d like.
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