Thick & Chunky Sour Cream Chili Soup
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 12 ounces bulk Italian sausage or 12 ounces turkey Italian sausage
- 1 medium onion, chopped
- 2 cups vegetable tomato juice
- 1 (16 ounce) can diced chili tomatoes
- 1 (15 ounce) can mexican-style chili beans
- 1 tablespoon chili powder
- 1 cup sour cream
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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
114807933"