Mexican Chorizo Meatball Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 65 milligrams
- Sodium
- 850 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 2 grams
- Protein
- 17 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.