Soup. I’m telling you, this blog may be renamed to “Soup and Rice.” This soup was actually whipped up for the first time a few months ago, but I’m just now getting around to getting this one up. This one is heavy and spicy, just like all of my other favorite soups, but with a south of the border kick with chorizo, cumin, and a lot of tomatoes.
Tortilla Chorizo Soup
1/4 cup ground chorizo
4 cups chicken broth
1 can diced, fire roasted tomatoes
4 cloves garlic
1/2 white onion, diced
1/2 jalapeno, sliced
2 tsp. chili powder
1 tsp. cumin
1 tsp. olive oil
Pinch of salt
Cheese to garnish
Blue corn tortilla chips to garnish
1. In a heavy pot on medium-high heat, saute the onions and garlic in olive oil until both are fragrant and onion is transparent.
2. Stir in jalapeno, tomatoes, chicken broth, and spices and bring to a boil. Once boiling, bring down to a simmer for 30 minutes, stirring occasionally.
3. Once simmered, use an immersion blender to blend the soup together until smooth.
4. In a separate pan, cook chorizo until browned and stir into soup. Garnish with crushed blue chips and top off with cheese, avocado, more chili powder, and/or sour cream.