This soup starts off simply -- sliced, Spanish-style chorizo sauteed with onions and garlic until fragrant. Then, add rinsed canned chickpeas, tomatoes, a few spices and chicken broth, and let the whole thing simmer.
Learn how to make a speedy weeknight version of the beloved Mexican soup, coaxing maximum flavor out of boneless, skinless chicken breasts using chorizo, chili powder and plenty of aromatics.