Tortilla Soup with Chorizo

Mayte Rueda
Tortilla soup is a very simple Mexican recipe to prepare, as it is made with a tomato broth with a touch of chiles and spices, then served with fried tortillas, cheese, avocado, sour cream, and even chicharrón. On this occasion, at kiwilimón, we gave a twist to this traditional soup and share this recipe for tortilla soup with chorizo for lunchtime; it is simply exquisite!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil
  • 5 tomatoes, in quarters
  • 5 guajillo chiles, cleaned
  • 5 pasilla chiles, cleaned
  • 2 cups chicken broth
  • vegetable oil
  • 1 cup onion, finely chopped
  • 2 cups chorizo
  • 6 cups chicken broth
  • salt
  • pepper
  • hoja santa
  • avocado
  • tortillas, fried, in thin strips
  • añejo cheese, or fresh cheese
  • sour cream, for accompaniment
Preparation
15 mins
20 mins
Low
  • Heat the vegetable oil in a skillet over medium heat, add the tomatoes, cook for a couple of minutes, and add the guajillo and pasilla chiles. Cook for 3 minutes, and once the tomato has released its juices and the chiles are soft, remove them from the skillet.
  • Transfer the sautéed ingredients to a blender, add chicken broth, and season with salt and pepper. Blend for 5 minutes and set aside.
  • Heat the vegetable oil in a pot over high heat, add the onion and chorizo, and sauté for 5 minutes. Then, pour in the blended ingredients through a strainer, add a little more chicken broth, and season with salt and pepper if necessary. Cook the tortilla soup for 10 minutes or until the flavors are concentrated.
  • While hot, serve the tortilla soup with chorizo in a deep plate and add a bit of dried hoja santa, avocado, and fried tortilla.
  • Accompany the tortilla soup with chorizo with cream and cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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