Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Jim Fobel
Recipe by Cooking Light January 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

236 calories; calories from fat 29%; fat 7.6g; saturated fat 2.1g; mono fat 2.8g; poly fat 1.9g; protein 18.6g; carbohydrates 25.4g; fiber 5.2g; cholesterol 35mg; iron 3.5mg; sodium 655mg; calcium 101mg.
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