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.
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Ingredients:
12ouncesPolidori Chorizo Sausage
2tablespoonsolive oil
1cuponionchopped
2teaspoonsgarlicchopped (2 medium cloves)
4cupslow sodium chicken broth or stock
28ouncescarton or canned tomatoesdiced
2cupsrusset potatopeeled, chopped
1/2teaspoonkosher salt
15ouncescanned black, kidney, or pinto beansdrained
fresh black pepperground
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.