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SERVES:
6

INGREDIENTS:

• 4 links chicken sausage, sliced into bite size coins


• Vegetable oil for browning sausage and veggies


• 1 medium onion, diced


• 2-3 cloves garlic, minced


• 1/2 large red pepper, deseeded and diced


• 1 large or 2 small jalapeno peppers, deseeded and finely diced


• 1 tsp ground cumin


• 3 15-ounce cans black beans (optionally mashed a bit before adding)


• 2 cups fresh or frozen corn


• Approx. 5-6 cups chicken stock


• Salt and pepper to taste


• Sour cream for garnish


• Chopped cilantro or green onions for garnish

PROCEDURE:

Slice 4 links of chicken sausage into bite size pieces and add those to a large, heavy bottomed soup pot on medium high heat with a little vegetable oil to brown.

When you're happy with that take the sausage out of the pot and add 1 medium diced onion, 2-3 minced cloves garlic, 1/2 large deseeded and diced red pepper, 1 large or 2 small deseeded and finely diced jalapeno peppers and about 1 tsp ground cumin and cook those along to soften up.

You might need to add a little more oil to the pan and, while you are keeping your eye on that, add 3 15-ounce cans black beans, juice and all, to a large mixing bowl and use a potato masher to mash them up a bit.

Once the veggies are soft, add 2 cups of frozen corn to that, the mashed black beans and then add just enough chicken stock to give it a good soup consistency.

You'll need just about 3 cups of chicken stock for that and you'll want to bring it up to a simmer and let it simmer along for 10-15-20 minutes and then add the chicken sausage back to the pot, season it to taste and it is good to go!

Serve it up in individual bowls with a dollop of sour cream and chopped green onions or cilantro if you like.

HINTS:

Chicken sausage is usually already cooked when you buy it but it is nice to brown it up a little bit for more depth of flavor.