Spicy Sausage Soup with Chipotle Cream
This Spicy Sausage Soup with Chipotle Cream brings back fond memories of winning a trip to Super Bowl XLIII in Tampa, Florida back in 2009 to compete in the Epicurious.com Tailgating Recipe Contest. I didn't end up winning (the contest), but what an amazing adventure competing in a national recipe cook off and getting to go to the Super Bowl thanks to my incredible network of family and friends who rustled up roughly 8,000 votes and $8,000 for hunger relief.
Ingredients
- 2 tablespoons olive oil
- 2 boneless chicken breasts, cut into 1-inch pieces
- 3 andouille sausages, cut into 1/2 inch slices, then cut in half
- 2 garlic cloves, minced
- 12 ounce can diced tomatoes
- 2 cups chicken stock
- 1/2 cup heavy whipping cream
- 1/2 cup (packed) basil leaves
- 7 ounce can chipotle peppers in adobo sauce
- 8 ounce container of sour cream
- 1/2 teaspoon kosher salt
Instructions
- Heat olive oil over medium high heat in a Dutch oven or heavy soup pot.
- Brown chicken in olive oil.
- Add garlic and sausage to pan and brown.
- Remove from heat. Drain oil from pan.
- Add diced tomatoes and juice and chicken stock. Return to burner and simmer for 20 minutes.
- When ready to serve, add heavy whipping cream, stirring to combine
- Remove 1 tablespoon chipotle peppers and 1 tablespoon adobo sauce and blend in a blender.
- Add sour cream and salt and blend.
- Transfer to a small plastic sealable bag. Snip one corner of the baggie.
- Garnish hot soup with Chipotle Cream and fresh minced basil.
Enjoy!