Chorizo + Pickled Jalapeno Tortilla Soup

Making my own tortilla chips has been an absolute game changer. Do you guys do it? It’s the easiest thing in the world, and makes such a difference! I should preface this by saying, I ain’t making the dough from scratch. Instead of grabbing a bag of chips at the store, I’ll grab a bag of corn tortillas. I’ll then cut up the tortillas into strips or triangles, brush them with a little olive oil, and sprinkle them with a liberal amount of salt. Into the oven they go at 400° for 10-12 minutes, and voila, you have really fresh tasting homemade chips!

Thse chips can really elevate a gaucomole or store bought salsa appetizer, but also do the same for this tortilla soup. I’ve been making the chicken or bean variety of tortilla soup for years, but a few weeks back decided to try chorizo with the one lonely link I had left in my fridge. It’s amazing how far that little amount of meat went in flavoring this soup! Add in the pickled jalapeno, and you have one of the best pantry throw together dishes in my mind.

Chorizo Tortilla Soup
Serves 4

• 1 large link chorizo sausage, casing removed
• 2 cups large dice red peppers (yellow, red, or orange will work- you’ll need about 1.5-2 peppers)
• 1 small onion or half a medium onion, minced
• 2 cloves garlic, minced
• 1 14 oz can crushed tomatoes
• 1 can black beans, rinsed and drained
• 32 oz (4 cups) low sodium chicken broth
• 1/2 tablespoon minced pickled jalapenos (can add more if desired)
• Spices: 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of half a lime
• For serving: chives, sour cream or greek yogurt, extra jalapenos, tortilla chips, lime wedges, avocado

Set a heavy bottomed pot to medium heat. Add in your sausage, and cook for 5-7 minutes until fully cooked through, breaking up the sausage with a wooden spoon as you go. Once cooked, move the sausage to a paper towel lined plate and set aside.

With the fat in the pan, add in the diced onion and peppers. Cook for 8-10 minutes until softened. Monitor the heat, you may need to bring it closer to medium low. If the pan feels dry, add in a little bit of olive oil. Once the peppers and onions are cooked, add in the garlic and cook for one more minute until softened. Add in all spices, salt, and pepper, and stir well to combine.

Next add in the tomatoes, beans, broth, and pickled jalapenos. Bring to a boil, working the chorizo bits off the bottom of the pan. Once boiling, lower to a simmer and cook for 20-25 minutes until flavors have melded. Add in the juice of the lime and return chorizo to the pan. Taste for seasonings- you may need more salt, lime, or pepper. You may also add more jalapeno if you like it spicier.

Ladles soup until bowls and serve topped with chives, sour cream/greek yogurt, tortilla chips, and avocado. Soup can be stored in an air tight container up to one week in the fridge.

Makes the chips: Preheat your oven to 400° and line a baking sheet with tin foil. Cut your tortillas into strips and place in a single layer on the baking sheet. Brush with a little olive oil and sprinkle with salt. Bake for 10-12 minutes until tortillas are golden brown and slightly crisped. Remove from oven and let cool on pan (they will crisp up a bit more as they cool). Serve immediately or store in an air tight container for up to 5 days.