Recipe provided by the National Hot Dog and Sausage Council, Arlington, VA.
Sauté sausage, onions and garlic in oil until vegetables are tender and sausage is brown throughout. Drain well. Return to stockpot.
Add tomatoes, broth, salsa, herbs and seasonings. Simmer, covered for 30-40 minutes until flavors have blended.
Ladle into bowls and sprinkle each portion with ½ ounce crushed tortilla chips, 1 tablespoon sour cream and 1 teaspoon cilantro.
Yield: 1-1/4 gallons.