• Emily Tyler

Tortilla Soup

This soup relies on simple pantry and freezer items. The Mexican Chorizo is so packed with flavor, and you can mix it up by adding cooked chicken, fish or shrimp.




About 6 servings

1 pound Mexican Chorizo sausage

2 cans petite dice tomatoes



2 cans black beans

1 red pepper diced (or 1 cup frozen)

2 tablespoons Vegetable"Better Than Bouillon" base and 6 cups of water

1 jar Salsa or Ro-Tel tomato and green chilies blend

1 package frozen corn


For serving:

crushed tortilla chips

diced avocado


grated cheddar cheesegrated cheddar cheese

cilantro

sour cream



Note: if you would like to keep it vegetarian, omit the Chorizo, and add 2 tablespoons chili powder 1 tablespoon cumin powder


1. In a large stockpot saute the Chorizo sausage until lightly browned


2. add all the rest of the ingredients except the corn


3. Simmer for about 15 minutes and add the corn and simmer for another 5 minutes



4. If you are adding any additional proteins, add them with the corn


5.. To serve put the crushed tortilla chips in the bowl, ladle the soup top and finish

with grated cheese, diced avocado, cilantro, and sour cream





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