Ingredients with Measurements:
- 1 lb. chorizo sausage, removed from casing
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz.)
- 1 can black beans, drained and rinsed (15 oz.)
- 1 can corn, drained (15 oz.)
- 1 can tomato sauce (8 oz.)
- 4 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 1 lime, juiced
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 4 corn tortillas, cut into strips
- 2 tbsp. olive oil
Special equipment needed:
- Large pot
- Blender or immersion blender
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat oven to 375°F. Place tortilla strips on a baking sheet and brush with olive oil. Bake for 10-12 minutes or until crispy.
2. In a large pot, cook chorizo over medium heat until browned. Add onion and garlic and cook until onion is translucent.
3. Add diced tomatoes, black beans, corn, tomato sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in lime juice and adjust seasoning as needed.
6. Serve soup in bowls and top with diced avocado, shredded cheese, sour cream, cilantro, and tortilla strips.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 540
Total Fat: 38g
Saturated Fat: 13g
Cholesterol: 70mg
Sodium: 1730mg
Total Carbohydrates: 28g
Dietary Fiber: 8g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for chorizo.
- Pinto beans or kidney beans can be substituted for black beans.
- Frozen corn can be substituted for canned corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with diced jalapenos or hot sauce for extra spice.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- Use an immersion blender for easier pureeing.
- To make the tortilla strips extra crispy, pat them dry with paper towels before brushing with olive oil.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in colorful bowls and garnish with cilantro and avocado slices.
Garnishes:
Diced avocado, shredded cheese, sour cream, cilantro, and tortilla strips.
Pairings:
Serve with a side of cornbread or a salad.
Suggested side dishes:
Cornbread or a mixed greens salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the chorizo to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Tortilla soup originated in Mexico and is a popular dish in Mexican cuisine.
Flavor profiles:
Spicy, savory, and slightly tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Mexican