Ingredients with Measurements:
- 1 lb. chorizo, casing removed
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 1 can (28 oz.) diced tomatoes
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 can (4 oz.) diced green chilies
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 6 cups chicken broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- 2 cups tortilla chips, crushed
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, cook the chorizo over medium heat, breaking it up with a wooden spoon, until browned and crispy, about 8-10 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the diced potatoes, diced tomatoes, black beans, corn, green chilies, cumin, chili powder, oregano, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-25 minutes.
4. Stir in the chopped cilantro and season with salt and pepper to taste.
5. To serve, ladle the soup into bowls and top with crushed tortilla chips, shredded cheddar cheese, diced avocado, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking chorizo and vegetables
Simmer for cooking soup
Serving size:
6 servings
Nutritional information:
Calories: 540
Fat: 33g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 1720mg
Carbohydrates: 38g
Fiber: 9g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of chorizo.
- Sweet potatoes can be used instead of regular potatoes.
- Pinto beans or kidney beans can be used instead of black beans.
- Fresh diced tomatoes can be used instead of canned tomatoes.
- Fresh jalapenos can be used instead of canned green chilies.
Variations:
- Add diced zucchini or squash to the soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with sour cream or Greek yogurt instead of cheese.
- Add a dollop of salsa or hot sauce for extra heat.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- Crush the tortilla chips in a plastic bag with a rolling pin for easy cleanup.
- For a smoother soup, blend half of the soup in a blender before adding back to the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Crushed tortilla chips, shredded cheese, diced avocado, lime wedges, chopped cilantro.
Pairings:
Serve with a side of cornbread or a green salad.
Suggested side dishes:
Cornbread, green salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chorizo until it is browned and crispy to ensure it is fully cooked.
Food history:
Sopa Azteca, also known as tortilla soup, is a traditional Mexican soup made with tomatoes, chilies, and tortilla strips.
Flavor profiles:
Spicy, savory, and hearty.
Serving suggestions:
Serve with a side of cornbread or a green salad.
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Region: Mexican