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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Sopa Caldosa

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.

Cooking Light JANUARY 1999

  • Yield: 6 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons parsley, and 1/4 cup mexican chorizo)

Ingredients

  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • Mexican Chorizo
  • 3 tablespoons chopped fresh parsley

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 29%
  • Fat: 7.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 18.6g
  • Carbohydrate: 25.4g
  • Fiber: 5.2g
  • Cholesterol: 35mg
  • Iron: 3.5mg
  • Sodium: 655mg
  • Calcium: 101mg
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Sopa Caldosa Recipe

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