This soup is so yummy and perfect for dinner on a chilly day! The spices are a perfect complement to the smoked sausage flavor.
Prep Time: 15 mins Total Time: 45 mins
- 2 Tbsp. Olive Oil
- 2 Chicken Breasts
- 2 Old Fashioned Smoked Sausage Links, sliced
- 1 White Onion, chopped
- 4 Plum Tomatoes, sliced
- 3 Cloves of Garlic, minced
- 2 Tsps. Pink Himalayan Salt
- 1 Tsp. Black Pepper
- 2 Tsps. Cumin
- 3-5 cups Chicken Broth
- ½ cup Cream Cheese
- ½ cup heavy cream
- 1 jalapeno
- Cilantro (optional for garnish)
- Sour cream (optional for garnish)
- Avocado, sliced (optional for garnish)
In a Dutch oven or large pot, heat oil over medium heat. Add minced garlic and chopped onions and cook until soft, about 5 minutes. Add chicken breast and saute until chicken is no longer pink inside. (You can cook the chicken breast with onion and garlic or use pre-cooked rotisserie chicken from the grocery store to save time. J ) Using 2 forks, shred the chicken in the pot.
Remove top and seeds from inside of the jalapeno. Slice ½ of the jalapeno and set aside slices. Chop remaining half and add to pot.
Add the tomatoes, seasonings, sausage, and chicken broth to the pot. I use at least 5 cups of broth but you can adjust depending on how much liquid you like in your soup. You can also adjust the amount of salt and pepper to your taste.
Set heat to high. Let soup boil for 5 minutes then lower heat to medium and cover. Let cook for 30 minutes.
Add cream cheese and cream. Heat all the way through. Serve topped with Cilantro, sour cream, and avocado slices.