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Sopa Caldosa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 6 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons parsley, and 1/4 cup mexican chorizo)
This popular soup from the Oaxaca region of Mexico features chorizo (pronounced chor-EE-zoh), a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. We use a simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before). You can substitute a soft commercial chorizo that is found in most supermarkets, but it will be higher in fat.

Ingredients

Nutrition Information

  • calories 236
  • caloriesfromfat 29 %
  • fat 7.6 g
  • satfat 2.1 g
  • monofat 2.8 g
  • polyfat 1.9 g
  • protein 18.6 g
  • carbohydrate 25.4 g
  • fiber 5.2 g
  • cholesterol 35 mg
  • iron 3.5 mg
  • sodium 655 mg
  • calcium 101 mg

How to Make It

  1. Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion, and garlic; sauté 10 minutes. Add Chicken Stock, chickpeas, and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Ladle soup into each of 6 bowls; top with Mexican Chorizo and parsley.