CHORIZO TORTILLA SOUP
This Chorizo Tortilla Soup recipe is one of my family’s favorites. It has only six ingredients, cost less than $10 to make and does not require a time schedule. Wednesday evenings in my house everyone is going a different direction and asking what’s for dinner at all times. Chorizo Tortilla Soup is perfect for those super busy days, especially with everyone on a different schedule. The best thing about this crock-pot recipe is that the longer it cooks, the better it tastes. That means if one person needs to eat at 5:30 they can plate up. For those who need to eat later, dinner will still be hot and delicious without overcooking.
Chorizo Tortilla Soup
1 lb chorizo*
32 oz chicken broth
28 oz crushed tomatoes
14.5 oz fire roasted salsa style diced tomatoes
14.5 oz black beans
1 cup frozen corn
2 Tbs minced garlic
*You can use hamburger or chicken in place of chorizo.
For those not familiar with chorizo, it is a spicy sausage commonly found in Mexican cuisine. You can find it in most supermarkets in the section with smoked sausages or bratwurst. It may be packaged in a tube similar to breakfast sausage or as links similar to bratwurst. Either way works. If you are using links, then slice the link down the side and remove the chorizo from the skin.
Brown the Chorizo. Drain off the excess oil before putting it in the crock-pot. You can brown the chorizo the night before to avoid a mad morning rush to get it all in the pot before work.
Place all ingredients in the crockpot, except garnishments. It only needs to cook 4 hours on low or 2 hours on high, but allowing it to cook longer just makes it better. Leaving it to cook on low a full work day will not overcook this meal.
Add desired garnishments upon serving.
Hopefully, Chorizo Tortilla Soup will become one of your favorite easy recipes. Do you have any favorite easy recipes with few ingredients that work well in a time crunch? Share them with us!