Spicy Chorizo and Hominy Taco Soup

Ingredients

• Mexican chorizo, casing removed1 lb
• Onion, chopped1 medium
• Garlic, minced3 cloves
• Fire-roasted diced tomatoes, undrained1 can (14.5 oz)
• Hominy, drained and rinsed1 can (15 oz)
• Black beans, drained and rinsed1 can (15 oz)
• Chicken broth4 cups
• Chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce)2
• Cumin1.5 tsp
• Smoked paprika1 tsp
• Saltto taste
• Black pepperto taste
• Optional garnishes: crumbled cotija cheese, chopped cilantro, lime wedgesas desired

Steps

1. 1

   In a large pot or Dutch oven, cook the chorizo over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off most of the grease, leaving about 1 tablespoon in the pot.

2. 2

   Add the chopped onion to the pot with the chorizo and cook until softened, about 5-7 minutes.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the fire-roasted diced tomatoes, hominy, black beans, chicken broth, minced chipotle peppers and adobo sauce, cumin, and smoked paprika. Stir well to combine.

5. 5

   Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes to allow flavors to develop.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Serve hot in bowls, garnished with cotija cheese, cilantro, and lime wedges if desired.