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.

How to Make It

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.

Ratings & Reviews

CCrutchfield's Review

finibini101
December 01, 2012
Love this soup, but I replaced parsley with cilantro and garnished with avocado.

finibini101's Review

CCrutchfield
November 09, 2012
This is my favorite soup to serve on a cold winter's night. Warm some corn tortillas sprinkled with a little jack cheese to serve along side this tasty soup. Delicious!