The cold dark days of winter beg for a steaming hot bowl of soup. Is there anything better when the days are dark, cold, and dreary? This rich tomato soup has all your favorite Tex-Mex flavors. Black beans and sausage give it a hearty protein punch and it’s topped with a generous dollop of rich creamy sour cream, shredded cheddar cheese, slices of spicy jalapeños, and a few salty, crunchy corn chips. Oh my goodness what a lovely combination of flavors and textures! It’s seriously a fiesta party in your mouth.
In a large sauce pan, heat oil over medium heat. Add diced onion and sauté, stirring occasionally, until translucent, about 4-5 minutes.
Add minced jalapeño and garlic to the pan. Stir and sauté for another 1-2 minutes.
Add tomato paste, chili powder, and cumin to the pan.
Stir and cook for one minute to “bloom” the spices.
To “bloom” spices means to heat or toast them which greatly enhances their flavor.
Add crushed tomatoes, chicken broth, black beans, diced sausage, and brewed black coffee. Stir to combine.
Good to know: Adding a little brewed black coffee to your tomato based soups and sauces helps cut the acidity and mellows out the flavor. Yes it’s an unusual addition, but you will be pleasantly surprised at the depth of flavor it adds to your tomato based soups and sauces. I learned this trick from my father.
Increase heat and bring the mixture to a low simmer. Simmer soup for 10 minutes, stirring occasionally.
Substitutions: Use your favorite sausage for this soup. We like things on the spicy side and this recipe calls for a Jalapeño Chicken Sausage that gives this soup a spicy kick. If you like it on the milder side, Chorizo, Bratwurst, or Kielbasa would all be delicious options in this tomato based broth and would bring down the overall spiciness factor.
Add shredded cheddar cheese.
Stir until cheese has completely melted.
To serve, label soup into bowls and top with a dollop of sour cream, some shredded cheddar cheese, a couple slices of pickled jalapeños, and a few corn chips for a lovely crunchy finish.
A steaming hot bowl of this Tex-Mex inspired soup will warm you up and get your tastebuds singing! The sausage and jalapeño give it just the right amount of heat and a pleasing warmth. Serve with a crispy cheese Quesadilla for dipping to round out the meal. YUM! The Tex-Mex version of a grilled cheese and tomato soup. You’re going to love this combo!
Your family will be asking for seconds with this easy to make, delicious meal. This one is a favorite at our house, and I love how easy it is to make! Quick and easy to make, delicious to eat, with no weird unpronounceable ingredients; no preservatives or chemical additives. This is a delicious meal you can feel good about feeding your family.
Frito Pie Soup
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 Jalapeño pepper, seeded and minced
- 1 tbsp tomato paste
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 28 oz can of crushed tomatoes
- ½ cup brewed black coffee
- 15 oz can of black beans, drained and rinsed
- 32 oz chicken broth
- 6 oz chicken jalapeño sausage, diced
- 1 cup shredded cheddar cheese, plus more for garnish
- sour cream, for garnish
- ½ cup corn chips, for garnish
- ¼ cup pickled jalapeño slices for garnish
Instructions
- In a large sauce pan, heat oil over medium heat. Add diced onion and sauté until translucent.
- Add minced jalapeño and garlic to the pan. Stir and sauté for 1-2 minutes.
- Add tomato paste, chili powder, and cumin. Stir and cook for one minute to "bloom" the spices.
- Add crushed tomatoes, chicken broth, rinsed and drained black beans, diced sausage, and brewed black coffee. Stir to combine.
- Increase heat and bring mixture to a low simmer.
- Simmer soup for 10 minutes. Add shredded cheddar cheese and stir until cheese has completely melted.
- To serve, label soup into bowls and top with a generous dollop of sour cream, shredded cheddar cheese, sliced pickled jalapeños and corn chips.
Did You Make This?
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