Servings:
18 servings
Prep Time:
10 minutes
Cook Time:
45 minutes
Spice Up Soup Night with Bass Farm Sausage
Ingredients:
½ Cup Sour Cream, room temperature
2 Tbsp. Cream Cheese, room temperature
1 Pound Bass Farm Sausage (mild or hot)
1 Pound Ground Beef
1 Sweet Onion, diced
1 Green Pepper, diced
3 Cloves Garlic, minced
1 Tsp. Cumin
1 (1 oz) Packet Taco Seasoning
1 (1 oz) Packet Ranch Seasoning
1 (10 oz) Can Red Enchilada Sauce
1 (28 oz) Can Diced Tomatoes, undrained
1 (4 oz) Can Diced Green Chilies, undrained
1 (15.5 oz) Can Black Beans, drained and rinsed
1 (22 oz) Bag Frozen White Corn
1 (32 oz) Container Beef Broth
1 (32 oz) Container Chicken Broth
TOPPING SUGGESTIONS:
Shredded Cheese
Chopped Cilantro
Sliced Green Onions
Diced Avocado
Lime Wedges
Hot Sauce
Directions:
STEP ONE
Set aside the sour cream and cream cheese and allow to come to room temperature.
STEP TWO
In a large skillet over medium-high heat, cook sausage and ground beef for 5 minutes while breaking apart into chunks. Add the onion and green pepper and cook until the meat is cooked through. Drain grease.
STEP THREE
Add the garlic, cumin, taco and ranch seasonings and stir, cooking for 1-2 minutes longer. Add a couple splashes of broth to deglaze the pan with a spatula. This will give the soup more flavor.
STEP FOUR
Transfer the meat mixture to a large soup pot and add the enchilada sauce, tomatoes, green chilies, corn, beef broth and chicken broth. Bring to a boil, reduce to a simmer and cook for 40 minutes.
STEP FIVE
Reduce heat to low. Place the sour cream and cream cheese in a small bowl and spoon in about ¼ cup of broth. Whisk until well combined, then stir into the soup mixture.
STEP SIX
Serve soup with toppings of your choosing.
