Ingredients
1 pkg kielbasa, cut into ½ inch semi-circles
1 tbsp. olive oil
1 medium onion diced
3 cloves minced garlic
1 seeded and diced jalapeno
1 tbsp. tomato paste
¼ cup tequila
1 28oz can whole tomatoes
1 chipotle pepper in adobo
¼ cup cilantro, minced
1 32oz container of chicken stock
2 14oz cans creamed corn
½ tbsp. honey
2 tbsps. cumin
Juice of ½ lime
2 cups cooked chicken, diced
Salt and pepper
Garnishes
Cilantro
Lime Wedges
Sour Cream
Sliced Avocado
Tortilla Chips
Preparation
Cut Keilbasa in half lengthwise and slice into ½ inch semi-circles. Heat oil in large stock pot over medium heat and add kielbasa. Cook for 5 minutes, rendering the fat from the kielbasa. Remove kielbasa and place on a paper towel to absorb excess fat and pour out all but 1 Tsp. of rendered fat from pot.
Add onions, garlic, and jalapenos to stock pot and sweat for 3-5 minutes until soft and translucent. Stir in tomato paste and cook for another 2 minutes. Add tequila, be careful to not let it flame up (shouldn’t happen in a stock pot). Stir to combine and simmer until most of the liquid is gone, 3-5 minutes.
While tequila is reducing, combine canned tomatoes, chipotle peppers and ¼ cup cilantro in blender and puree. When liquid is reduced in stock pot, add tomato/chipotle mixture to stock pot and stir to combine. Add stock, creamed corn, honey, cumin, and lime juice and bring to a boil. Reduce to a simmer and add the kielbasa and diced chicken to stock pot. Adjust seasoning for salt and pepper, and let simmer for 1 hour.
Ladle into bowls and serve with lime wedges, cilantro, tortilla chips, sour cream and sliced avocado for people to add to soup.
