Victoria came up with this soup a couple days ago here in Big Bend. We had been planning to make white chicken chili but the chicken was spoiled, so instead she went freestyle. This is much better than any white chicken chili I ever had.
If you enjoy spicy food then you have to give this soup a try. It was spicy enough that I didn’t put hot sauce in it! The mixture of the jalapenos and serrano peppers really provides both heat and flavor to the soup. The sour cream really mixes well with the heat and personally I think some cheese would go good on the top (habanero jack!). If you like Tex-Mex but can’t handle too much heat you can seed all of the peppers along with the ribs or even leave a few of the peppers out altogether. Shoot us a comment if you try it out. Buen provecho!!
Big Bend sausage soup
2 cans white beans (one small white and one navy or pinto, rinse and drain can juice)
2 corn ears grilled
4 jalapenos diced (remove seeds and ribs)
2 serrano peppers sliced (keep seeds and ribs)
1 can green chilis diced
3 garlic cloves minced
1 box chicken broth
8 ounces of smoked sausage (chopped after grilling)
Generously apply butter to corn and grill until browned all over. Grill sausage with corn. Put oil in skillet and cook peppers and garlic until soft (3 minutes) add salt to cooking peppers (helps release juice). Add green chilis. Pour in chicken stock and beans. Bring to boil and then simmer. Once sausage and corn is done, roughly chop sausage and remove kernals from corn with a chefs knife and put all into soup. Juice lime into soup (watch out for seeds). Simmer another 10 min or so and it’s done. Serve with a dollop of sour cream and chopped cilantro (optional). Soup is spicy, to make it milder remove seeds and ribs from serrano peppers.