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