Southwestern Corn and Blackeye Pea Soup

Instructions

1. 1

   In a large pot over medium heat, cook the sliced smoked sausage until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.

2. 2

   In the same pot, add the can of cream style sweet corn, diced tomatoes, and green chilies. Stir to combine.

3. 3

   Add the drained and rinsed blackeye peas to the pot.

4. 4

   Return the cooked sausage to the pot and stir the mixture well.

5. 5

   Bring the soup to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.

6. 6

   Taste and adjust seasoning with salt, pepper, and any additional spices you prefer.

7. 7

   Serve the soup hot, garnished with fresh cilantro or shredded cheese if desired.