chorizo soup

A Chorizo Soup Recipe From Bettys Cook NookHi Ho, Hi Ho, I’m Off To Eat Chorizo

There’s something special about any soup recipe that calls for Velveeta.

Oh, I know, I know – Velveeta is not “real cheese,” but tell that to my stomach. The mere thought of the cheese-like stuff makes me weak in the knees. Toss in Pace picante sauce, avocado and chorizo and you have a dish that’s straight out of the 1970s with culinary crosshairs for your next meal.

Healthiness aside, I thought this soup was a super-tasty and  f l e x i b l e  soup that can accommodate any of your special ingredients to make it one all your own.

Foodie Tips ~

♥  When using ground chorizo, the finished texture was too grainy for me; on the next go of this I think chorizo links cut into chunks would yield a chunkier texture.

♥  My Cousin Julie said to try “Portuguese Chorizo,” if you can find it.

i. ingredients

1 pound | chorizo
1 large | white onion, diced
2 stalks | celery, diced
| green pepper, diced
3 cans | chicken broth
| tomatoes, cut into bite-sized chunks
to taste | cilantro, chopped
16 ounce jar | pace thick and chunky picante sauce (mild)
½ pound | velveeta
to serve | fresh avocado, diced
to serve | tortilla chips (or fritos)
to garnish | more cilantro, chopped

ii. what to do

1. In a medium-sized pan over medium-high heat, brown the chorizo, onion, celery and green pepper.

2. Add the broth, tomatoes, cilantro and picante sauce and simmer 1 hour, uncovered. Relax in your comfy chair or couch while you catch-up on your latest 1-hour of DVR programming.  :)

3. Add Velveeta to the soup and stir here and there, until melted.

4. Serve soup into individual bowls. Top with avocado, chips or fritos … and a tad more cilantro.

Ole‘ Ole

A Chorizo Soup Recipe From Betty's Cook Nook

 

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