Chorizo Tortilla Soup - Washington Dairy

Chorizo Tortilla Soup

6 servings

Pack a punch of bold flavors with this Chorizo Tortilla Soup recipe!

In honor of Cinco De Mayo, this Chorizo Tortilla Soup is made with Mexican chorizo, tomatoes, and chickpeas; topped with quick-pickled red onion, avocado, crispy tortilla strips, lime wedges, sliced radishes, cilantro and, of course, crumbled queso fresco. Serve as a weeknight family dinner or impress guests at a casual dinner party.

Chorizo Tortilla Soup

6 servings
  • 4 corn tortillas
  • 1 tablespoon preferred vegetable oil
  • 8oz Mexican chorizo
  • 1 medium onion, diced
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon chili powder
  • 1 tablespoon tomato paste
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon fine sea salt, divided
  • 14.5oz can fire-roasted diced tomatoes
  • 6 cups chicken broth
  • 15oz can chickpeas, drained
  • 1 cup frozen corn kernels
  • 1 red onion, thinly sliced
  • ½ cup cider vinegar
  • 1 teaspoon sugar
  • 1 large avocado, pitted and thinly sliced
  • ½ cup crumbled queso fresco
  • 3 radishes, thinly sliced
  • Chopped fresh cilantro
  • Lime wedges


  1. Preheat oven to 350℉.
  2. Brush both sides of tortillas lightly with oil. Cut tortillas into 2 x ¼” strips, spread out on a large baking sheet, and bake until crisp, 10-15 minutes.
  3. In a soup pot or Dutch oven over medium heat, cook chorizo, stirring frequently, until cooked through and lightly browned. Add onion and sauté until softened, 6-8 minutes. Stir in garlic, chili powder, tomato paste, chipotle, and ½ teaspoon salt and cook, stirring, 1 minute more.
  4. Add tomatoes, broth, chickpeas, and corn. Bring to a gentle simmer and cook, covered, for 10 minutes.
  5. While soup cooks, in a medium saucepan combine red onion, vinegar, ½ cup water, sugar, and remaining ½ teaspoon salt. Cover, bring to a boil, then reduce heat slightly to simmer for 2 minutes. Take off heat, pour onions and brine into a bowl, and add 4 large ice cubes.
  6. To serve, ladle soup into bowls and garnish with avocado, pickled onion, tortilla strips, queso fresco, radishes, and cilantro. Serve with lime wedges on the side.

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