home cooked dinners by the season

Chorizo Tortilla Soup

Chorizo Tortilla Soup

Ingredients

  • 12 oz Spanish style smoked chorizo sausage, sliced into rounds or half moons (see note)
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic (2 medium cloves)
  • 4 cups low sodium chicken broth or stock
  • 28 oz carton or canned diced tomatoes
  • 2 cups peeled chopped russet potato (1 large) see note
  • 1/2 teaspoon kosher salt
  • 15 oz canned black, kidney or pinto beans, drained
  • Fresh ground black pepper

Toppings:

  • 2 corn tortillas (see note)
  • 1/2 cup vegetable oil
  • 1/4 cup chopped fresh cilantro

Directions

In a stockpot, heat 1 tablespoon oil over medium heat then add onions and cook and stir until softened and lightly browned, about 3-5 minutes. Add garlic and cook until softened, about 1 minute.
Push onions and garlic to one side and add remaining tablespoon oil; add sausage and cook and stir until lightly browned, about 3 minutes.
Add chicken broth, tomatoes, potatoes and salt; bring to a simmer and cook 5 minutes. Add beans and simmer until broth is slightly thickened and potatoes are soft when poked with the tip of a knife, about 20 minutes.
While soup is simmering, cut tortillas into 4 pieces then cut each piece into 1/2 inch wide strips. Heat vegetable oil in a small saucepan over medium heat. In batches, fry tortilla strips just until golden brown and crisp, about 1 minute; transfer to a paper to a paper towel to drain and sprinkle with salt.
Season soup with salt and pepper. Ladle into serving bowls and top with cilantro and tortilla strips.

Note

-Smoked chorizo can be found in the packaged bacon and keilbasa section of many grocery stores.

-I recommend using russet potatoes instead of red or white skin potatoes because they have more starch and will contribute to thickening the broth of the soup. But red or white skin potatoes can be used.

-Alternatives to cutting and frying corn tortillas: lightly crushing high quality store bought tortilla chips or cutting the corn tortillas into strips and adding them fresh.