Chorizo Soup

Description
This meaty, rich soup is made with real chorizo, herbs, cheese, and vegetables, and delivers a red-hot, bold flavor. White beans rarely work for this, too.

Ingredients

 * 1 pound firm-texture chorizo
 * 1 large onion, chopped, red, white, or yellow only or (5 tablespoons onion powder)
 * ½ cup dehydrated masa flour or yellow cornmeal
 * 3 diced roasted green chiles, skins and seeds removed, or (1 can chopped green chiles)
 * 7 cups chicken broth, store-bought or homemade
 * 4 teaspoons paprika
 * ¾ cup shredded jack cheese
 * ½ cup minced cilantro

Directions

 * 1) Remove chorizo casings and crumble this into a 5- to 6-quart pan; just add the onion. Stir often over medium high heat until the meat and onion are browned, about 15 minutes.
 * 2) Mix masa with the chorizo base, then stir in chiles, paprika, and the chicken broth.
 * 3) Stirring often, bring to a boil over high heat. Simmer gently 20 minutes to blend flavors; stir frequently.
 * 4) Skim fat from the surface as it accumulates and discard.
 * 5) Ladle soup into bowls; just add the cheese and cilantro to taste. Serve warm and plain with any main dish, side dish, or appetizer.