Time: 40 min.
Complexity: easily
Servings: 4

Raw Mexican chorizo ​​sausage is a versatile ingredient: remove the casings, and the spicy ground meat can be used to make anything, including meatballs for this delicious soup. The soup also includes poblano peppers, onions, and chopped tomatoes. Add the chorizo ​​meatballs to the broth, and once they're cooked through, the soup is ready. Quick and delicious. Serve each serving with traditional Mexican toppings: grated cheese, chopped fresh cilantro, tortilla chips, and lime wedges for a more complex flavor.

Ingredients:

• 220 g raw chorizo ​​sausage, without casings
• 1 tbsp. vegetable oil
• 1 onion, chopped
• 1 poblano pepper, seeded and chopped
• 1 can (425 g) canned diced tomatoes
• 4 cloves garlic, crushed
• 1 tsp ground cumin
• 1/4 cup crushed tortilla chips, plus extra chips for serving
• 1 tbsp chopped fresh cilantro + extra for serving
• 1 cup grated cheddar (about 100 g)
• Lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chorizo ​​sausage, meatballs, poblano pepper, cheddar cheese, tomatoes, tortilla, cumin

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Preparation:

Step 1
• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano radish and cook, stirring, until the vegetables are softened, 5-8 minutes. Add the tomatoes, garlic, and cumin, and season with salt and pepper to taste. Cook until the liquid thickens, about 3 minutes. Add 5 cups of water. Increase the heat to high and bring to a boil, then reduce the heat to maintain a gentle simmer and simmer for 10 minutes.
Step 2
• Meanwhile, in a small bowl, combine the chorizo, crushed tortilla chips, cilantro, and a pinch each of salt and black pepper; mix with your hands to distribute evenly. Form into 2.5cm (1-inch) meatballs (about 20).
Step 3
• Add the meatballs to the soup and simmer until tender, 5-8 minutes. Remove from heat and season with salt and pepper to taste. Ladle the soup into bowls, garnishing each serving with cheese and cilantro. Serve with lime wedges and tortilla chips.

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