Southwestern Green Chile Soup Lime and cilantro add fresh touches to a turkey-sausage soup. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 12 REVIEWS Taste: 9 Easy to Prepare: 10 Kid Appeal: 9 Overall: 10

Ingredients

Prep Time: 30 min
Makes: 6 servings

SALSA
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

SOUP
3/4 lb. fully cooked smoked or spicy turkey sausage
2 teaspoons olive or vegetable oil
1/4 cup chopped Green Giant® Fresh green onions
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2 (11-oz.) cans Green Giant® White Shoepeg Corn, undrained
1 cup Green Giant Select® LeSueur® Frozen Baby Sweet Peas
3 cups finely shredded Green Giant® Fresh cabbage (or coleslaw mix)
3 oz. (3/4 cup) shredded Monterey Jack cheese
1 large lime, cut into 6 wedges
Fresh cilantro, if desired

Preparation Directions

1. In blender container, combine all salsa ingredients except salt; blend until well combined. Add salt to taste. Set aside.
2. 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.
3. 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.
4. 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.