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Chorizo Tortilla Soup

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Servings 4 people (Click to adjust numberof servings)


  • 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


  • 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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