Thick & Chunky Sour Cream Chili Soup

"Sour cream adds creaminess to this chunky soup. From Land O Lakes."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
7
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine sausage and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until sausage is browned (8 to 10 minutes). Add vegetable juice, tomatoes, beans and chili powder. Continue cooking until mixture just comes to a boil (1 to 2 minutes).
  • Reduce heat to medium-low; cook, stirring occasionally, to blend flavors (10 to 12 minutes). Just before serving, gently swirl in sour cream.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I am really happy with how this turned out. I made a few minor changes because I couldn't find the exact ingredients. I used red kidney beans and regular tomatoes. I doubled the chili powder and included half a large jalapeño. I will tinker a little more for personal taste, for example I think I would really like some green bell pepper in it as well. Overall I think it's a great start to a soup. I really enjoyed the broth.
     
  2. Loved this, although I admit that I reduced the tomato juice so I could have more like a chile. I had 8 ounces of hot Italian sausage left over, so used that, and I think that amount with the other ingredients it was sufficient. I also used 1 tbsp. of recipe#66591 instead of chile powder, so with the extra spice from the sausage, and the heat from the taco seasoning I really appreciated the sour cream topping.
     
Advertisement

RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes