Heat a large 5 or 6 quart Dutch oven or soup pot over medium heat. Add the sausage, and cook until browned. Transfer to a bowl.
Add one tablespoon of the the oil, plus the butter or ghee. When shimmering, add the aromatics (onions through mushrooms) and saute until soft, about 8 minutes.
Scoot the veggies to one side and add the remaining oil to the cleared side. Add the spices (chili powder through cumin) and 1 teaspoon kosher salt to the oil, and stir to create a paste. Mix into the vegetables. Add a splash of chicken broth if the mixture is too dry. Sprinkle the masa over the vegetables, if using, and stir.
Return the sausage to the pot, and add the tomato sauce, diced tomatoes, broth, herbs, sugar, and Worcestershire sauce. Mix well. Increase heat slightly and bring the soup to a gentle boil.
Reduce heat to medium-low and simmer for 15 minutes.
While the soup cooks, prepare the pasta in a separate pot, according to package directions. Drain.
Stir the pasta and cooked chicken into the soup and warm through. Taste, and add more salt as needed.
Ladle into bowls and serve with garnishes.
Chicken Chili Soup was originally published on https://soupaddict.com/chicken-chili-soup/