Lunch: Southwestern Green Chile Soup

Lime and cilantro add fresh touches to a turkey-sausage soup.

Ingredients

2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles
1/4 cup packed fresh cilantro leaves
1 tablespoon minced garlic in water (from 4.5-oz. jar) or 2 large garlic cloves, minced
1 teaspoon cumin
Dash salt

Instructions

In blender container, combine all salsa ingredients except salt; blend until well combined. Add salt to taste. Set aside.
Cut turkey sausage in half lengthwise; cut crosswise into 1/4-inch-thick pieces. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add sausage and onions; cook and stir 4 to 6 minutes or until sausage is lightly browned.
Add broth, corn and peas; mix well. Cover; bring to a boil. Uncover; reduce heat to low. Reserve 1/4 cup of the salsa; stir remaining salsa into soup. Simmer 1 minute or until thoroughly heated.
To serve, place 1/2 cup cabbage in each individual serving bowl. Ladle about 1 1/3 cups soup over cabbage in each bowl. Top each with cheese and reserved salsa. Serve with lime wedges to squeeze juice over soup. Garnish with cilantro.

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