Chorizo Tortilla Soup
Chorizo Tortilla Soup is a zesty and satisfying Mexican-inspired dish that features the bold flavors of Polidori chorizo, crunchy tortilla strips, and a hearty tomato-based broth. This spicy and savory soup offers a delicious combination of textures and tastes, making it a flavorful and comforting choice for a meal.
Made with:
Chorizo
Chorizo
15 minutes
30 minutes
45 minutes
Ingredients:
- 12 ounces Polidori Chorizo Sausage
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 teaspoons garlic chopped (2 medium cloves)
- 4 cups low sodium chicken broth or stock
- 28 ounces carton or canned tomatoes diced
- 2 cups russet potato peeled, chopped
- 1/2 teaspoon kosher salt
- 15 ounces canned black, kidney, or pinto beans drained
- fresh black pepper ground
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 ½ 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.
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