Mexican Chorizo Meatball Soup

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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).
  3. 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.
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