Sopa Caldosa

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Chorizo:.
  • Trim fat from pork. Combine pork and remaining ingredients in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight.
  • Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble.
  • For the soup:.
  • 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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