Tortilla Soup With Chorizo

Prep Time
Cook Time
Ready In

Recipe: #23035

March 02, 2016

"This is out of a "My Magazine" it says...In this easy version of the Mexican classic, chorizo stands in the chicken.Blending the soup before stirring in the cooked chorizo lends a silky texture and full-bodied flavor."

Original recipe yields 7 servings


  • Serving Size: 1 (260.1 g)
  • Calories 511.4
  • Total Fat - 33.4 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 157.2 mg
  • Sodium - 983.4 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.4 g
  • Protein - 28.2 g
  • Calcium - 64.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.6 mg

Step 1

Preheat the oven to 400°F. Brush the tortillas with 1 teaspoon of canola oil and cut into thin strips. Arrange in one layer on a baking sheet, and bake until crisp, about 5-8 minutes. Set aside.

Step 2

In a large pot over medium heat, combine the remaining 2 teaspoons of canola oil with the chorizo. Cook, breaking the choizo up into small pieces, until the meat is cooked through and beginning to brown, about 10 minutes. Remove the cooked chorizo from the pot and set aside, leaving as much rendered fat as possible in the pot.

Step 3

Add the onion, garlic, cumin and red pepper flakes, and cook until the onion has begun to soften, about 5-7 minutes. Season with a pinch of salt. Add the chicken stock and the tomatoes with their juices. Bring to a simmer and cook, uncovered, for 15 minutes.

Step 4

Puree soup carefully in a blender, return to the pot and bring to a simmer. Add the reserved chorizo,lime juice and cilantro and stir. Taste and season with more salt, if desired. Ladle the soup into bowls, and top with the reserved tortilla strips, avocado and sliced scallion, if desired. Refrigerate any leftovers.

Tips & Variations

No special items needed.



Very good and spicy soup. We skipped the cumin and avocado but otherwise made as directed. Thanks for sharing!

review by:
(25 Jan 2019)