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This is another soup that was inspired by our resident Soup-Master at the restaurant, Sous Chef Ceasar.  A few weeks ago he made this wonderful soup and I was quite taken with it.  It’s like a chorizo-filled, dream makeover for the classic tomato soup.

In addition to being a hit at the restaurant where I work, my version was quite the hit at home too.  My man has a deep, deep love for chorizo.  He walked into the house while I was cooking and immediately his eyes lit up and a smile spread across his face as he asked with hope in his voice: “Chorizo?”  Chef Ceasar was happy to hear that my fireman liked this soup so much.

DSCN6056Chorizo Tortilla Soup – served with sour cream and garlic toast

Serves 4 – 6 – cost approx $.90 per serving


  • 10 oz package pork chorizo – or beef chorizo or soy chorizo ($1.19)
  • 1 onion, roughly chopped ($.30)
  • 4 cloves garlic, roughly chopped
  • 2 carrots, peeled and roughly chopped ($.17)
  • fresh chilis, roughly chopped – to taste and optional
  • 2-3 Tbs tomato paste ($.14)
  • 1/2 can cheap beer – optional ($.33)
  • 28 oz can crushed tomatoes ($.79)
  • 4 – 6 cups meat or vegetable stock
  • 1 Tbs chili powder
  • 1/2 tsp cumin
  • garlic salt, to taste
  • 12 corn tortillas, roughly chopped – a good use for stale or leftover tortillas ($.33)
  • 1/2 bunch cilantro ($.25)
  • garlic rubbed toast ($.50, I used home made)
  • sour cream ($.25)

*Since this is a pureed soup, there’s no reason to make the vegetables look pretty, just a rough chop will do!*

Start the yummy soup by browning the chorizo in a large pot.  Remove to a bowl, leaving the delicious mystery grease in the pot.  Add in the onion, carrot, garlic and chilis (if using) and saute 5 minutes over medium heat.  Add in the tomato paste and saute 2-3 minues, letting a layer of happy brown crud form on the bottom.  Deglaze the pan with the beer and scrape up all those yummy brown bits stuck to the bottom of the pan.

Next, add in the can of tomatoes and stock and bring to a simmer.  Add in the dry spices, garlic salt and tortillas.  Cover and let simmer 30 minutes, stirring occasionally.  While the soup is simmering, the tortillas will get mushy and thicken the soup.  Check to see that all the vegetables are soft and fully cooked, then remove from the heat.  Throw in the cilantro (whole!) and blend with and immersion blender, the cilantro will get chopped in the process.  Once the soup is thick and smooth, put it back on the heat and simmer.  Add back the chorizo and taste your creation, add salt if necessary and add more stock if the soup is too thick for your tastes.  Ladle yourself a bowl and serve with a dollop of sour cream and a few slices of garlic rubbed toast.

That’s a pot of love! Yum!

I see you admiring my TARDIS cookie jar...

I see you admiring my TARDIS cookie jar…