Tortilla Sausage Soup

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Johnsonville Sausages Recipes

Fantastic flavours and creative combinations for amateur & professional chefs

TORTILLA SAUSAGE SOUP

Type of dish: Comida

Servings: 4

  • Cook Time:1h

CHIPOTLE PEPPERS IN ADOBO SAUCE

Type of dish: Prepared chilis / Condiment

Yield: 2 cups

  • Cook Time:45m
johnsonville sausage recipe

Tortilla Sausage Soup

What you need

  • 1cup
    Tomato (cubed)
  • 2Tbsp.
    Onion (chopped)
  • 1clove
    Garlic (peeled)
  • 1/2pc.
    Pasilla pepper
  • 1pc.
    Corn tortilla
  • 1Tbsp.
    Vegetable oil
  • 4 1/2cups
    Chicken stock
  • to taste
    Salt
  • 3links
    Johnsonville® Turkey Cheddar Sausage (sliced)
  • 2sprigs
    Cilantro
  • 4cups
    Fried corn tortilla strips
  • 1/2cups
    Fried pasilla chili pepper rings
  • 1/2cups
    Panela chese (cubed)
  • 1/2cups
    Avocado (cubed)
  • 4Tbsp.
    Sour cream

Preparation

  • 1
    Place tomato, onion, garlic and pasilla chili in a pan and cook until lightly charred. Fry tortilla in hot oil until golden, reserve oil. Blend tomato, onion, garlic, pasilla chili, fried tortilla and chicken stock until smooth (strain if desired). Cook tortilla broth with reserved hot oil, and season with salt to taste.
  • 2
    Bring tortilla broth to a boil, add sliced Johnsonville® Turkey Cheddar Sausages , cilantro sprigs and simmer for 5 minutes. (remove cilantro sprigs)
  • 3
    Place tortilla strips in a bowl, add tortilla broth with sausage slices, finish with pasilla pepper rings, panela cheese, avocado and sour cream.

Chipotle Peppers in Adobo Sauce

What you need

Adobo
  • 3pc.
    Guajillo peppers (stemmed, deveined & seeded)
  • 1pc.
    Tomato (whole)
  • 4Tbsp.
    Onion (chopped)
  • 1clove
    Garlic (peeled)
  • 1 1/2cup
    Water
Chipotle Peppers
  • 6oz.
    Dried chipotle peppers
  • 3/4cup
    Water
  • 1/2cup
    White vinegar
  • 1/2tsp.
    Dried oregano
  • 1cup
    Tomato purée
  • 1/2Tbsp.
    Salt
  • 1tsp.
    Sugar
  • 1/2cup
    Adobo
  • 1/2cup
    Onion (chopped)

Preparation

  • 1
    Boil guajillo peppers tomato, onion and garlic in water and let rest until peppers are soft, blend boiled ingredients with enough soaking liquid to achieve a sauce like consistency, strain and reserve.
  • 2
    Cut bread in half horizontally, spread top with mayonnaise and bottom with refried beans.
  • 3
    Place chipotle peppers in a pressure cooker, add water, white vinegar, oregano, tomato purée, salt, sugar, adobo and onion. Cook for 25-30 min or until chipotle peppers are soft and let cool, remove from pot and keep refrigerated in a tight sealing jar.