There are two types of chorizo sausage in American markets. Mexican chorizo is raw, spiced pork that resembles breakfast sausage, and Spanish chorizo is cured, spiced pork, similar to smoked sausage or salami. Though Mexican chorizo would be more traditional in this soup, it is often much fattier than the Spanish version. If you can't find Spanish chorizo, substitute smoked sausage or kielbasa. Any Swiss chard will work; however, if the stems are red, the soup will have a red hue.
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
8 (6-inch) corn tortillas
1 cup (4 ounces) crumbled queso fresco
How to Make It
Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 5 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 20 minutes or until soft. Place the chile mixture in a blender or food processor; process until smooth.
Heat a Dutch oven over medium-high heat. Add chopped onion, chopped chorizo, and minced garlic; cook 5 minutes or until browned, stirring frequently. Add the pureed chile mixture, Swiss chard, and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 30 minutes. Warm tortillas according to package directions. Serve soup with tortillas; sprinkle with queso fresco.
I needed a recipe for garbanzo beans to make an entree so this sounded great. I had a can of Glory Mixed Greens, some homemade turkey sausage, homemade chicken stock, but didn't have the chilies, so this recipe might be more adapted than it's creator intended but it was delicious. I used a hearty amount of Frank's Hot Sauce for the seasoning and used the warm tortillas as a side. Terrific, one pot meal that will be a monthly staple.
This is really good! Could not find Spanish chorizo, so used smoked turkey sausage and added a generous tsp. of smoked Spanish paprika and doubled the cumin. I made half the recipe, but used three chiles instead of two--otherwise as written. A rich, smokey flavor and pungent flavors that suited us just perfectly on a cool night. Served with corn tortillas and queso fresco as suggested, with a butter lettuce, apple, and dried berry salad with a cranberry vinaigrette.
The is great and easy to make. I bought chorizo. I don't know if it was Spanish or not but it has nice flavor. I omitted the cinnamon because I don't usually like it in savory dishes. I used chipotle chilis in adobo. I chopped about a third of a small can and added about a tablespoon of the adobo. Adjust the spice according to your taste. I like spicy and it was just right. I used organic rainbow chard. Yum!
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