Nacho Cheese and Sausage Soup
The same ingredients — sausage, cheese, and chiles — that make nachos so appetizing, make this soup delicious, too. I like to serve low-fat baked tortillas for crumbling into the soup.
Ingredients
- 1 pound bulk pork sausage
- 1 small onion chopped
- 1 can 11 ounces condensed nacho cheese soup
- 1 can 14 1/2 ounces diced tomatoes with roasted garlic and onion
- 2 tablespoons minced cilantro optional
Instructions
- Take sausage out of the wrapper and place the sausage in a 3- to 4-quart pot.
- Break the meat into small pieces, using a wooden spoon.
- Add the onion.
- Cook over medium-high heat, stirring frequently, for 5 minutes or until all the sausage is browned.
- Pour off any accumulated fat.
- Add the nacho cheese soup to the pot.
- Add 1 soup can of water and stir well.
- Add the canned tomatoes with the liquid and simmer 5 minutes or until the soup is hot.
- Stir in cilantro (if desired).
Notes / Tips / Wine Advice:
Vary It!
Substitute sage-flavored or hot pork sausage if you prefer. If you really appre- ciate a soup with bite, try chorizo, a zesty Mexican sausage that you’ll find in many supermarkets.Note: This is a soup that you can freeze for later enjoyment, too. You can pour leftover soup into single-serve plastic containers. Add a piece of freezer tape to the lid and mark it with the name of the dish and the date you freeze it. Store the soup in the freezer up to one month. Thaw the soup in the refrigerator overnight before you reheat it.