Ingredients with Measurements:
- 1 lb. chorizo sausage, casing removed
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) black beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 1 lime, cut into wedges
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium-high heat. Add the chorizo and cook until browned, breaking it up into small pieces with a wooden spoon.
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, chicken broth, cumin, chili powder, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Serve the soup hot, garnished with diced avocado, chopped cilantro, and a lime wedge on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking chorizo and onion
- Simmer for cooking soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 27g
- Protein: 23g
- Fiber: 7g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for chorizo sausage
- Sweet potatoes can be substituted for regular potatoes
- Vegetable broth can be substituted for chicken broth
Variations:
- Add a can of corn for extra sweetness and texture
- Top with shredded cheese or sour cream for added richness
- Use diced tomatoes with green chilies for a spicier soup
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking
- Use a potato masher to break up the potatoes while cooking for a chunkier soup
- Add more or less chicken broth depending on desired thickness of soup
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 soup in a bowl with a lime wedge and avocado on top
Garnishes:
- Diced avocado
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a side of cornbread or crusty bread
Suggested side dishes:
- Cornbread
- Crusty bread
- Green 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, puree more of the potatoes to thicken it up
Food safety advice:
- Make sure to cook the chorizo thoroughly to an internal temperature of 160°F
Food history:
- Tortilla soup originated in Mexico and typically includes chicken, tomatoes, and tortilla strips
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve as a main course for lunch or dinner
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Region: Spanish