This weeknight-fast soup — a common and comforting family meal in Mexico — is easy to prepare and uses ingredients typically stocked in the Mexican kitchen like beans, chorizo and fideo noodles. Puréeing the beans with chicken stock, tomatoes, oregano and spices gives the soup a rich and hearty finish, while bits of broken pasta and spicy chorizo add bite. Toasting the pasta adds a nutty depth to the flavor that, together with the fire-roasted tomatoes and stock, give the impression that this soup has simmered for hours, not 10 minutes.
Full Recipe
Author
Rick A. Martínez | 2024-04-17
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