Spicy Mexican Sausage Soup

I was hard pressed for money and one of my favorite things in times like these is to make a soup out of whats left in the freezer and refrigerator.  I didn’t have a plan when I started, but it turned out delicious.

It’s a blend of seasons like chicken bullion, dried chopped onion, garlic powder, garlic salt, sage, and cayenne pepper mixed with some canned mexican green chili (I didn’t use the whole can), some sliced white corn tortillas, a little bit of rice and what was left from a frozen onion and bell pepper frozen stir fry.  I had 2 carrots on hand, so I peeled and cut those up to add to the mix.

I started out with about 2 1/2 cups of water and added the seasonings and frozen vegetables, carrots, and rice.  I had some frozen sausage, so I added a few of those to the soup until thawed.  I removed them, chopped them up and fried them in some olive oil and cayenne pepper and returned it to the soup.  I had some grated cheese on hand, so I added about 1 cup.

I let this delicious mix cook in the Crock Pot on High heat for about 4 hours.  I wanted to make sure I had a somewhat spicy, mexican flavor, so I made sure the cayenne pepper and green sauce was the center of all the ingredients.

Let me tell you, for a girl on a budget with what seemed to be no food in the house, this soup made several delicious meals.

I took a few white corn tortillas and cooked them vegetable oil and crunched them up to top the soup.  What a hit!

I bet it would be better if I added fresh white onion, green onions, and maybe some roast beef, but for what I had on hand, it’s perfect.  I have a small cut of white fish I considered adding, but decided to wait to add it to tomorrows helping for a slight variation.


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