Sunday, April 1, 2012

Mexican Cowboy Soup

This spicy and insanely delicious soup is a play on a cowboy soup that my family loves. The original cowboy soup uses hamburger, corn and black beans in addition to the tomato and green beans. I jazzed mine up with chorizo and hominy and was blown away! SO good!!

This recipe takes about 20 minutes from start to finish. Crush your tomatoes and add a packet of french onion soup mix. Cook them down before adding hominy, green beans and chicken stock. Bring to a boil while your chorizo cooks. Combine and serve.

I've made all sorts of Mexican soups, some of which require a half day investment, but this quick and easy soup tops them all in flavor! I owe this in part to the chorizo that we buy at El Burrito Mercado in West St. Paul. It's the best!

Mexican Cowboy Soup

One large can (28oz) whole tomatoes, drained
One packet french onion soup mix
One small can (15oz) white hominy, drained
One to two cups frozen cut green beans
Two to four cups chicken stock
Half pound ground chorizo
Avocado, green olives, lime wedges, cilantro (for garnish)

Using your hands, crush the tomatoes into a soup pot. Stir in onion soup mix and simmer a notch or two over medium, uncovered and stirring often, until the tomatoes are thick and fragrant (about 10 minutes). Add hominy, frozen beans and enough chicken stock to cover by a couple inches. Bring to a boil with the lid on while you cook your chorizo (several minutes). Drain the chorizo in a mesh basket set over a pan while your soup simmers, uncovered, for about five minutes. Remove from heat, stir in drained chorizo and let it rest for a couple minutes off the heat. Serve immediately with avocado, green olives, chopped cilantro and lime wedges. Prepare to be blown away.



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