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Warm Up with Mexican Chorizo Meatball Soup

Photo and recipe courtesy of Food

Winter weather calls for soup enthusiasts throughout Texas and Chorizo De San Manuel can add that special kick! This recipe is packed with flavor just in time for the holidays, it’s a soup with signature Mexican chorizo flavors that everyone will love! We would like to thank the chefs at for coming up with this cold weather-cozy recipe!

Preparation Time

15 mins

Cook Time

25 mins




  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Lime wedges, for serving
  • 1 tablespoon vegetable oil
  • 1 15-ounce can of diced tomatoes
  • Kosher salt and freshly ground pepper
  • 8 ounces fresh Mexican chorizo, casings removed
  • 1 poblano chile pepper, seeded and chopped
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1 tablespoon chopped fresh cilantro, plus for topping
  • 1/4 cup finely crushed tortilla chips, plus more for serving



  • Heat the vegetable oil in a large saucepan over medium-high heat.
  • Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes.
  • Add the tomatoes, garlic, and cumin; season with salt and pepper.
  • Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook for 10 minutes.
  • Meanwhile, combine the chorizo, crushed tortilla chips, cilantro, and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
  • Add the meatballs to the soup and simmer until just cooked through 5 to 8 minutes. Remove from the heat and season with salt and pepper.
  • Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.


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