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Ingredients
US|METRIC
14 SERVINGS
- coconut oil (or vegetable oil)
- onion
- fresh garlic
- chile powder
- ground cumin
- dried oregano
- dried basil
- brown sugar
- 6 inches corn tortillas (for the soup and topping)
- chicken sausage (we bought Chipotle Monterey Jack Chicken Sausage from Walmart.)
- canned black beans
- canned tomatoes (petite diced)
- 1 can crushed tomatoes
- roasted red peppers
- chicken broth (or chicken stock)
- kosher salt
- ground black pepper
- frozen corn (petite size)
- grated cheese (optional)
- black olives (optional)
- jalapeños (optional)
- queso blanco (optional)
- cilantro leaves (optional)
- sliced radishes (optional)
- tortilla chips (optional)
- avocados (optional)
- 1 Tbsp. coconut oil (may use vegetable oil)
- 1 large onion (diced small)
- 4 garlic cloves (finely minced)
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 Tbsp. dried oregano
- 1 tsp. dried basil
- 2 Tbsp. brown sugar
- 6 corn tortillas (6-inch)
- 12 oz. chicken sausage (** precooked sliced in half lengthwise then cut into ½-inch half moons)
- 45 oz. black beans (3- 15 ounce cans, drained and rinsed.)
- 28 oz. petite diced tomatoes (2- 14 ounce cans)
- 14.5 oz. crushed tomatoes (1 - 14½ ounce can)
- 1 cup roasted red peppers (diced)
- 4 cups chicken broth (or chicken stock divided)
- 1/2 cup fresh cilantro (finely chopped)
- 1 tsp. kosher salt
- freshly ground black pepper (to taste)
- 14 oz. frozen corn (thawed)
- 6 corn tortillas (6 inch)
- 1 Tbsp. coconut oil (melted)
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