2 lbs FRESH CHIPOTLE SEASONED TURKEY SAUSAGE
1 tbsp canola oil
2 c chopped onion
1 tbsp minced fresh garlic
1 qt thick salsa with chipotle
7 to 8 c canned petite diced tomatoes
1 qt TURKEY BROTH or low-sodium chicken broth
1 qt canned black beans, rinsed and drained
As needed for garnish sour cream, shredded Monterey Jack cheese and chopped green onions
Heat a large stockpot or soup kettle over medium heat. Squeeze sausage from the casings into the pan. Cook, breaking up sausage into small pieces with a wooden spoon. Cook until sausage is brown. Remove from pan.
Add canola oil to kettle. Over medium heat, add onion and sauté just until soft, stirring occasionally. Add garlic and cook only until fragrant.
Stir in salsa, tomatoes, broth and beans. Return sausage to pan and stir all ingredients together. Allow mixture to come to a simmer.
Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Garnish each serving with sour cream, cheese and/or onions.