Are you looking for a super simple, quick and easy soup for dinner? This might just be the ticket. It’s a spicy addition to the menu and perfect for a cold night…winter isn’t over yet!
I love pottering around in the kitchen, when I have the time. That usually only happens on my day off. On the week nights, I still cook for us every night and often am looking for something really quick to throw together.
Recently, I found some really nice Mexican chorizo at my local market and decided to come up with a super-simple-quick-and-easy soup. I’ve even used some canned products for the sake of speed.
I was hoping to fry up some corn tortilla strips to garnish it with, but my store didn’t have any that day…so, packaged corn tortillas it is! I’m telling you, it can’t be simpler.
Hope you’ll try it.
- 1 pound ground Mexican chorizo, browned, drained, reserving 1 tablespoon fat (you can substitute beef if you can’t find chorizo)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 chipotle pepper, in adobo, diced
- 12 ounces frozen corn kernels
- 10 ounces tomatoes with green chilies, liquid intact (such as Rotel brand)
- 1- 4 ounce can green chilies
- 1- 15.5 ounce can cannellini beans, drained and rinsed
- 26 ounces chicken stock
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon ground oregano
- 1 teaspoon ancho chili powder
- salt and pepper to taste
- In a large stock pot, brown the ground chorizo, breaking it into bite-sized chunks as it browns.*
- Remove the browned chorizo from the stockpot and into a colander to drain of remaining fat, reserving 1 tablespoon of the fat in the stockpot.**
- In the stockpot, using the reserved fat, saute the onion and garlic for a few minutes, until softening.
- Add the remaining ingredients and simmer for about 40 minutes.
- Garnish, as desired, with sour cream, fresh chopped cilantro, salsa, shredded cheese, and corn tortilla chips.***