Instructions: Combine seasoning mix and set aside. In a 2-quart saucepan or Dutch oven, melt butter on high heat. Add kielbasa, saute till pieces begin to brown, about three minutes. Add chicken and saute 5 minutes. Add about half the veggie mix, the seasoning mix and the garlic. Reduce heat to medium, saute until veggies start to soften, about 10 minutes. Add remaining ingredients - remaining veggies, spaghetti sauce, chicken stock, hominy and black beans - cover, simmer over low heat, stirring
occasionally for 20 minutes.

Note: Use one can of chicken stock but add more as needed.

To serve, remove bag leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with Monterey Jack cheese and serve with warm flour tortillas.

Serve this hearty, spicy soup with a tamale, chilled calabacitas or rice.

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