Mexican Chorizo Meatball Soup

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 poblano chile pepper, seeded and chopped
  • 1 15 -ounce can diced tomatoes
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 8 ounces fresh chorizo, casings removed
  • 1/4 cup finely crushed tortilla chips, plus more chips for serving
  • 1 tablespoon chopped fresh cilantro, plus more for topping
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • Lime wedges, for serving
Directions
  • Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.

  • Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).

  • Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.

  • Photograph by Charles Masters


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