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Mexican Noodle and Chorizo Soup

Prep 10 min
Total 30 min
Ingredients 10
Servings 6

Noodle soup is a traditional dish of Mexican cuisine. It’s super versatile; it can be served more soup-or stew-like. I prefer it more stew-like, with less broth and garnished with lots of cheese. Sometimes I like to play with recipes to create new versions, such as this variation with a little chile pepper and Mexican chorizo. My kids love it! The dried chiles and chorizo not only give it a spicy kick, but they also intensify the red color for beautiful presentation. If you’re tired of always preparing the same soup time and time again, try this recipe with even more Mexican flavor that will delight all who try it.

Ingredients

2 dried chile peppers, remove stems and seeds
2 cups water
3 tomatoes, chopped in large pieces
1/2 medium-sized onion
1 cup chicken broth
2 tablespoons vegetable oil
6 oz Mexican chorizo
8 oz dry noodles or vermicelli
1 cup Oaxaca or mozzarella cheese, shredded
Fresh cilantro, to taste, for garnish

Directions

1

Boil the dry chile peppers in a small saucepan for 1 minute in the 2 cups of water over medium heat. Remove from heat and let cool.
2

Blend the chile peppers with the water they were cooked in, incorporating the tomatoes, onion and a cup of chicken broth in a blender or food processor.
3

Heat the vegetable oil in a medium-sized saucepan over medium-high heat. Fry the chorizo until it’s completely cooked. Add the dried noodles, stirring constantly, until lightly golden brown. Carefully pour the chile pepper and tomato mix in a pot with the noodles; season with salt, to taste. When it begins to boil, reduce to low heat and cover. Let cook until all the liquid has been absorbed. Remove from heat and sprinkle with the shredded cheese.
4

To serve, garnish with the fresh cilantro. Enjoy!

For a more broth-like soup, add 2 cups of chicken broth and 1 cup water. Skip the shredded cheese.

No nutrition information available for this recipe

Noodle soup is a traditional dish of Mexican cuisine. It’s super versatile; it can be served more soup-or stew-like. I prefer it more stew-like, with less broth and garnished with lots of cheese. Sometimes I like to play with recipes to create new versions, such as this variation with a little chile pepper and Mexican chorizo. My kids love it! The dried chiles and chorizo not only give it a spicy kick, but they also intensify the red color for beautiful presentation. If you’re tired of always preparing the same soup time and time again, try this recipe with even more Mexican flavor that will delight all who try it.