I’ve been on a soup kick lately (surprise, surprise) and I’ve got a ton of soups to post soon.
I also just realized that in almost every soup I’ve made, I’ve included either collard greens or kale but eh. Greens are super delicious and perfect in soup/stew applications plus they’re super healthy and nutritious.
But anyway, let’s get back to the point. We’re huge fans of chorizo – both Spanish and Mexican. Spanish chorizo is a dried sausage that comes in both mild and hot versions. Mexican chorizo is a fresh pork sausage. When I buy a link of Spanish chorizo I can usually get at least 3 – 4 dishes out of it. Since it’s dried, 4 oz of Spanish chorizo is a lot of chorizo. Plus once you halve or quarter each slice it stretches even further.
For some extra protein and a bit more heartiness, chickpeas are added. Dried New Mexican chilies add a wonderful smoky flavor and fire roasted tomatoes round it all out to make one satisfying dish.
You could certainly serve this with bread or skip the carb completely and just do a salad, but I served with a corn tortilla to sop up any of the remaining soup in the bowl. You could also take the tortillas and either rip them up into small pieces or chop in a food processor and boil the tortillas in with the soup to give it more of a stew consistency and thicken it up.
Either way it’ll be good, and on a cold winter night this was a perfect dinner.
- 4 large dried New Mexican chiles (hot or mild depending on your preference), stemmed and seeded
- 2 cups boiling water
- 1 1/2 cups chopped sweet onion
- 1 tsp olive oil
- 4 oz sliced Spanish chorizo (hot or mild depending on your preference) – if thinly sliced cut into half moons, if thicker sliced, cut into quarters
- 4 garlic cloves, minced
- 1/2 lb collard greens (about 4 cups), stemmed and chopped (for less prep feel free to use the bagged pre-trimmed kind)
- ¾ tsp Mexican oregano
- 3/4 teaspoon ground cumin
- ½ tsp chipotle chili powder (for more heat) OR Spanish smoked paprika (for less heat)
- 1/2 teaspoon ground cinnamon
- 1/2 – 1 tsp of hot sauce (optional)
- Salt and Pepper, to taste
- 3 - 4 cups of chicken stock, depending on how thick or thin you want it
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1 (14.5-oz) can fire-roasted crushed tomatoes, undrained
- 4 (6-inch) corn tortillas
- 1/2 cup (2 ounces) crumbled queso fresco (can sub fresh mozzarella if you can’t find queso fresco)
- Heat a small cast iron skillet over high heat. Toast the chilies (1 or 2 at a time) for 5 seconds on each side then, flattening with a spatula, then place into a glass bowl. Pour two cups of boiling water over the chilies and let soak for 20 – 25 minutes or until plump.
- Place the chilies and water mix into a blender or food processor and blend well.
- Pour 1 tsp of olive oil into a dutch oven or soup pot over and heat over medium high heat. Add onion, garlic and chorizo, sauté, stirring frequently for about 5 minutes until onions have softened and chorizo has started to render. Add in chili/water mix, chicken stock, collard greens, spices, chickpeas and tomatoes and bring to a boil. If you’re doing the tortillas with the soup, now is also the time to rip them up and throw them into the pot. Reduce heat and simmer 30 minutes. If you're a person who likes their collard greens cooked down more, feel free to increase the simmer time to an hour, I would just add in an extra cup of chicken stock to make sure it doesn't cook down too much.
- Taste and adjust any seasoning. Divide between four bowls and sprinkle crumbled queso fresco over the top. Warm tortillas and serve alongside. Enjoy!