Chicken Sausage Stoup is a Rachael Ray recipe that I adapted a long time ago and has since become one of the Weible family staples. In fact, since I have made it for my parents and my sister, I think it has become a staple at their houses as well!
This is one of those recipes that just has so much flavor to it, that it becomes an immediate favorite. Its also hard to eat just one bowl.
We eat our Chicken Sausage Stoup piled high with crushed blue corn chips and shredded pepper jack cheese over the top.
Chicken Sausage Stoup
- 1 lb. chicken tenders, diced
- salt & pepper to taste
- 1 pkg. smoked turkey sausage
- 1 medium onion, chopped
- 5-6 small red potatoes, cubed
- 1 (15 oz.) can red kidney beans, drained
- 1 (15 oz.) can fire roasted diced tomatoes
- 2 tbsp. extra virgin olive oil
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 tsp. hot sauce, such as Franks or Louisiana Hot Spot
- 1 quart chicken stock
- 2 cups shredded pepper jack cheese
- 1 sack red or blue corn tortilla chips
- In a deep soup pot, heat extra virgin olive oil and add the chicken. Salt & pepper the chicken and let it cook a few minutes until the surface of the meat is no longer pink. Add the sausage and garlic. Cook for 2-3 minutes.
- Add peppers, onions, & potatoes. Cook 5 minutes, then add the hot sauce, tomatoes & kidney beans. Add chicken stock and bring soup to a bubble.
- Reduce heat and simmer until potatoes are tender. About 10-12 minutes. Ladle soup into bowls, top with crushed chips and cheese. You can melt the cheese either under a broiler for a few minutes or in a microwave for a few seconds.
- Makes a great freezer meal! Double the recipe, save in Ziploc bags. Freeze laying down. To thaw: place in lukewarm water for an hour to two. Warm up in pot or crockpot.