MEXICAN WEDDING SOUP

photo by Luckytrim

- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 3 lbs chorizo sausage (BULK, or removed from casings)
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups chopped green peppers
- 4 ancho chilies, chopped fine (if dried, rehydrate)
- 4 garlic cloves, minced
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon powdered clove
- 1⁄2 teaspoon ground cinnamon
- 9 cups water (I use beef broth)
- 2 quarts tomato juice
- 3 quarts tender cactus pieces, WELL drained, in bite-size pieces
- 2 cups whole kernel corn
- 2 lbs pinto beans, cooked and drained
- 1 lb black beans, cooked and drained
- 1 tablespoon sea salt
- 1 1⁄4 teaspoons black pepper
- 1⁄4 cup sriracha sauce
- 1 tablespoon bittersweet chocolate, cut into small pieces
directions
- Brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat.
- Add onion, green peppers, and garlic; cook until vegetables are tender but not brown.
- Transfer to a large soup pot;.
- Add water, tomato juice, beans, corn, spices, and chili sauce.
- Simmer covered 25 to 30 minutes, stirring occasionally.
- Add chocolate and stir in until melted and well blended.
- Add cactus and cook 15 minutes longer.
- makes a bunch.
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Reviews
-
This was great! I made a half recipe and came out with 4.5 qts, more than enough for dinner with lots left to freeze. I put in everything but the cactus and I subbed dried guajillo chilies for the ancho chilies. I adjusted spice quantities for my taste (less heat). Easy to make, clear instructions, and easy to modify if you so desire. I served it with fried green plantains. Thanks for posting Luckytrim!
RECIPE SUBMITTED BY
Luckytrim
Croydon, Pennsylvania