Recipe Directions: In a 4-quart pot heat oil over medium heat. Remove sausage from casing or purchase fresh bulk sausage not in casing. Sauté sausage, breaking up clumps, until thoroughly browned. Stir in contents of Southwestern Sausage & Chickpea Stew Mix. Add broth, tomatoes and chicken. Bring to a simmer, cover and continue to simmer on low for 30 minutes. Serve with tortilla chips or cornbread.
Nutrition Tips: To boost vegetables, 1/3 cup chopped onions, and 4 minced, garlic cloves with soup mix, and add one box frozen mixed vegetables in final ten minutes of cooking time, and top each serving with 3 slices of avocado. To go Vegetarian, eliminate the sausage and chicken, from recipe and add one head of cauliflower cut into flowerets for final ten minutes of cooking time. To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage, or substitute 1 pound extra lean ground turkey plus either 1/2 – 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian. Remove any skin from chicken. To cut sodium prepare with no salt added canned diced tomatoes or diced fresh tomatoes, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
Southwestern Sausage & Chickpea Stew Mix – 6 oz.
Additions: 1 tablespoon oil, 4 cups chicken broth, 1 – 14 oz. can diced tomatoes
For extra heat, use 10 oz. can tomatoes with green chilies
Add – 1 lb. Chorizo, Italian sausage, Andouilli or 8 to 12 oz. cooked or fresh chicken breast, cut up,
No Salt Added. Certified Gluten-Free.