Mexican tortilla soup
4
Point(s)
Total Time
46 min
Prep
15 min
Cook
31 min
Serves
6
Difficulty
Easy
Zesty chorizo sausage—flavored with garlic, chili powder, and paprika—is a staple in both Spanish and Mexican cuisine, and it’s the star of this easy tortilla soup recipe that takes just 15 minutes of prep time. If you can’t find chorizo in your supermarket, use hot Italian turkey sausage, remove the casing, and break up the sausage with a wooden spoon while browning it. To save time, use 1 1/2 cups broken-up baked tortilla chips in place of the homemade tortilla strips. You can add more heat to this dish by incorporate a hotter pepper variety, like serrano or habañero, in place of or in addition to the jalapeño.
Ingredients
Chorizo
6 oz, casings removed, sausage sliced into 1⁄4-inch slices
Uncooked red onion(s)
1 large, halved lengthwise, then sliced crosswise
Green pepper(s)
1 medium, seeded and chopped
Garlic
2 medium clove(s), minced
Jalapeño pepper(s)
1 medium, seeded and chopped (wear gloves to prevent irritation)
Reduced-sodium chicken broth
5 cup(s)
Frozen corn kernels
16 oz, baby white variety
Fresh tomato(es)
2 medium, chopped
Corn tortilla(s)
3 medium
Cilantro
¼ cup(s), or parsley, chopped
Fresh lime juice
2 Tbsp