Rustic Mexican Tortilla Soup

Serves 4

Ingredients

• 12 oz Spicy Cajun Summer Sausage, medium diced
• 1 medium onion, small diced
• 3 stalks celery, small diced
• 2 medium carrots, small diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon chili powder
• Pinch of Salt and pepper
• 8 cups of water
• 1 15-oz can black beans rinsed and drained
• 1 28-oz can diced tomatoes
• 1 cup of fresh cilantro, roughly chopped
• 1 lime, juiced
• 2 cups of crushed corn tortilla chips

Instructions

1. Heat a large Dutch oven on medium heat.  Add sausage and vegetables, stirring until vegetables are translucent; about 15 minutes.
2. Add garlic and cook for one minute. Add oregano, cumin, paprika, chili powder, salt and pepper. Cook for an additional 3 minutes.
3. Add the water and bring it to a boil.  Drop the temperature immediately to a simmer for 30 minutes and then stir in the black beans, diced tomatoes..  Continue simmering for 15 minutes.
4. Ladle the soup into bowls and serve with the cilantro, lime juice, and tortilla chips.