Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: it depends how hungry you are...
I never follow a recipe, I just make it up as I go along, here's a shopping list:
-1 large can diced tomatoes (or fresh tomotoes, or stewed tomatoes, whatever...)
-Tomato Stock Cube(I can tell you where to buy these, or substitute with Chicken Stock Cube)
-1 Medium Onion sliced or diced...depends on how chunky you want the soup
-a few links of chorizo sausage squeezed out of the casing (you can substitue with spicy italina sausage if you can't find chorizo)
-1 can jalapeno peppers
-1 can chipotle peppers
-1 bunch of cilantro
-depending on how many people you plan to serve, you need about 1/3 of an avacado per serving, I usually have 2-3 on hand.
-Mozerella or Monterrey Jack cheese cut into 1/4" cubes (Typically the dish is served with Queso Panela or Queso Oaxaca, if you can find these cheese in Canada, let me know!!)
-Corn Tortilla Chips, or fresh corn tortillas (some oil if you're going to use fresh tortillas)
-Key limes (the tiny ones)
In a sauce pan or soup pot at medium-high heat fry the chorizo sausage(usually there is enough fat in the sausage that you don't need oil, once it is browned, drain excess fat, add onion, fry until transparent, then add 1-2 jalapeno peppers and 1-2 chipotle peppers, depending on how hot you can take it, I also like to add a little bit of the vinegar from the jalapeno can. After flavors have melded add can of tomatoes, add as much water as you think, start off with maybe 4 cups, add more if you think...add stock cube, salt and pepper to taste, a few dashes of tobasco if you have, a dash of soy sauce and worchestchire sauce. Bring to a boil, then lower heat and simmer for about 20 mins or more.
If you are using fresh tortillas:
Heat frying pan med-high heat, while pan is heating, thinly slice the tortillas, you will probably use about 8-10 tortillas, add canola oil(enough to coat the entire bottom of the pan) slowly add the tortillas, don't add too many or they will clump, you need to flip them over and fry them until they are nice and golden and crispy. Remove from oil and place on paper towel.
Prepare bowls to serve soup:
In soup bowls place a handful of tortilla chips/strips, cube avacado and put about a 1/3 of an avacado in each bowl, put a handful of the cubed cheese.
Laddle soup into bowls, sprinkle with some chopped cilantro, and put a lime on the side of each bowl.