Fast and Dirty Southwestern Tortilla Soup

I was stumped for something to cook the other day, but we’ve been going through cold after cold at my house (hello, preschool!) and soup seemed like a good idea. I started out thinking I’d do some kind of kale sausage thing, but switched midstream when I realized I had a bunch of CSA cilantro. A quick perusal of my freezer also produced some frozen fresh corn, and I was off!

1 large spicy sausage fully cooked, diced (I used Andouille)
olive oil
1 cup finely chopped onion – we had red spring onions from the CSA – delicious
2 cloves garlic chopped, or to taste
1 cup chopped mixed sweet peppers
1 lb new potatoes, cubed
32 oz chicken broth
1 can fire roasted crushed tomatoes
1 cup frozen corn kernels
hot pepper and salt to taste – I used ancho chile powder, but chipotle or cayenne would have worked as well
shredded cheese
chopped cilantro
sour cream or crema
warmed tortillas or tortilla chips

Heat a dutch oven and drizzle with olive oil. Brown sausage and remove. Add onions, garlic, and peppers and cook until slightly browned. Add crushed tomato and cook for a few minutes at high heat, stirring, to slightly caramelize. Add broth and potatoes and simmer for 30 minutes or until potatoes are cooked. Add sausage and corn and simmer for a few more minutes until fully heated. Serve with warmed tortillas and garnish with cilantro, cheese, and sour cream.

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