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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This popular soup from the Oaxaca region of Mexico features chorizo (pronounced chor-EE-zoh), a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. We use a simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before). You can substitute a soft commercial chorizo that is found in most supermarkets, but it will be higher in fat. Ingredients:
2 bacon slices, cut into 1/2-inch pieces |
8 cups thinly sliced green cabbage (about 1 pound) |
1 cup chopped onion |
1 garlic clove, minced |
5 cups chicken stock or 2 1/2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1 (14.5-ounce) can whole tomatoes, undrained and chopped |
mexican chorizo |
3 tablespoons chopped fresh parsley |
Directions:
1. 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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