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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 19 2012

Home Made Chipotle Monterey Jack Chicken and Sausage Mexican Soup

3 medium carrots, chopped
3 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 1/2 cups uncooked Angel Hair Pasta, broken into 1-inch pieces
2 cartons (32 oz. each) reduced-sodium chicken broth
3 medium potatoes, peeled and cubed
2 medium tomatoes, chopped
1 jar (16 oz.) green salsa (salsa verde)
1 package (12 oz.) Chipotle Monterey Jack Cheese Chicken Sausage, sliced
1/2 cup chopped fresh cilantro

In a soup pot, sauté the carrots, celery and onion in oil until tender. Add noodles; sauté until lightly browned. Add the broth, potatoes, tomatoes and salsa; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Add sausage; simmer 10 minutes longer or until heated through. Stir in cilantro.