Tuesday, January 10, 2012

Mexican Chiptole Chorizo Soup

Pin It I love making a big pot of soup on the weekends and then eating it for lunch during the week.  I also have a weakness for tomato based soups...chili, tortilla soup, taco stew...I love them all.  I would compare this to a spicy, beef version of a tortilla soup.  This was inspired by  Rachael Ray "stoup" recipe.  Great served with crushed tortilla chips or beer bread.

Mexican Chipotle Chorizo Soup
1/2 lb chorizo, chopped
1/2 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp chili powder
1 chipotle in adobo, minced (more or less to taste)
1 can of beer
2 cups chicken broth
1 can diced tomatoes
1 can kidney beens, rinsed and drained
1 can white hominy, drained
1 can corn, drained

1. Heat a large soup pot over medium high heat.  Drizzle olive oil in the pot and add chorizo and beef.  Brown meat, crumbling as it cooks.
2. Drain meat and set aside.
3. Add onions, garlic, chili powder and chipotle to pot.  Cook until onions are browned.
4.  Add beer to pot and loosen any brown bits from the bottom.
5. Add broth, cooked meat, tomatoes, beans, hominy and corn.  Allow to come to a boil, reduce heat and simmer for at least 20 minutes.
6. Serve with tortilla chips, sour cream and shredded cheese.

Chorizo can be bought in most grocery stores.  I find mine in the meat section by the butcher's Italian sausage and brats.  Not by hotdogs or packaged brats.
Chipotles in adobo can be found in the Mexican aisle in a small can.  They are VERY spicy.  You only need a small amount to taste their heat.

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