A clear broth that’s loaded with vegetables, chiles, sausage, and herbs needs nothing more than some warm cornbread as an accompaniment.
1 tablespoon olive oil
3/4 pound bulk Fresh Mexican Chorizo, Chaurice, or purchased sausage
1 large onion, diced
1 small poblano chile, seeds and ribs removed, and chopped
2 garlic cloves, minced
1 jalapeño or serrano chile, seeds and ribs removed, and finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
5 cups Chicken Stock or purchased low-sodium stock
3/4 pound red-skinned potatoes, scrubbed and cut into 3/4-inch cubes
1 (15-ounce) can red kidney beans, drained and rinsed
1 (10-ounce) package frozen mixed vegetables, thawed
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
For garnish: lime wedges
1. Heat oil in a 4-quart saucepan over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the pan with a slotted spoon, and set aside. Discard all but 2 tablespoons grease from the pan.
2. Add onion, poblano chile, garlic, and jalapeño chile. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Add cumin and oregano, and cook for 1 minute, stirring constantly.
2. Return sausage to the pan, stir in stock, and add potatoes. Bring to a boil over high heat, then reduce the heat to low, cover the pan, and cook for 12 to 15 minutes, or until potatoes are tender.
3. Stir in beans, mixed vegetables, and cilantro. Bring back to a boil and simmer, covered, for 3 minutes. Season to taste with salt and pepper, and serve immediately, garnishing each serving with lime wedges.
Note: The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, until hot, stirring occasionally.