- 1 teaspoon olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 3 oz. chorizo or vegetarian Soyrizo
- 3 cups finely diced or crushed tomatoes (jarred or fresh)
- 2 cups chicken stock/broth
- ½ – 1 tsp. crushed red pepper flakes
- 1 teaspoon chopped fresh cilantro (optional)
- 3/4 cup shredded cheddar cheese
- crushed organic tortilla chips (optional)
Note: If you have a food processor, you can make quick work of the chopping by pulsing the onions, garlic, and pepper until they’re all finely chopped. Ditto if you’re using tomatoes fresh from the garden.
Heat the oil in a stock pot over medium-high heat. Add the onions, garlic, bell pepper, and chorizo. Sauté until onions start to brown slightly. Stir in the tomatoes, broth, and pepper flakes. Simmer on low heat for an hour. Stir in the cilantro. Divide soup between four bowls, then top with cheese and crushed chips.
This recipe works well in a slow cooker, too. Simply combine sautéed ingredients, tomatoes, broth, and pepper flakes in a slow cooker and cook on low for 5-6 hours.
If you have teens as I do, or like to have leftovers, I recommend doubling this recipe.