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Categories:
potato chicken broth turkey Italian sausage onion kidney beans tomatoes frozen corn salsa green chilies ground cumin salt cayenne pepper
Viewed: 7 - Published at: 8 months agoIngredients
- 1 cup cubed peeled potato
- 1/2 cup chicken broth
- 1 turkey Italian sausage links (about 1/4 pound), casings removed
- 1 small onion, chopped
- 3/4 cup canned kidney beans, rinsed and drained
- 3/4 cup canned diced tomatoes, undrained
- 3/4 cup frozen corn, thawed
- 1/4 cup salsa
- 1 tablespoon canned green chilies
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, optional
- 1/8 teaspoon cayenne pepper
Method
- In a saucepan, combine potato and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Crumble sausage into a small skillet. Add onion and cook over medium heat until meat is no longer pink; drain and set aside.
- Add sausage mixture to potatoes. Stir in the remaining ingredients. Cook, uncovered, for 8-10 minutes or until heated through.
