Mexican cuisine · Soups & Stews

Potato Soup with Chicken Chorizo

Creamy potato soup with rendered chicken chorizo, tomato and onion, brightened with lime.

Ingredients · for 4 servings

• 700 g floury potatoes
• 250 g chicken chorizo
• 3 tomatoes
• 1 white onion
• 3 cloves garlic
• 1 l chicken or vegetable stock
• 1 tsp dried oregano
• 1/2 bunch cilantro
• 1 lime
• 2 tbsp oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 2 cm cubes, finely chop the onion and garlic, and peel and dice the tomatoes.
2. Squeeze the chorizo out of its casing and fry crumbled in the oil over medium heat for 5–6 min. until it releases its red fat; set half aside for garnish.
3. Add the onion and garlic to the chorizo fat and sauté for 4 min. until translucent, then add the tomatoes and oregano and simmer for 5 min. until a thick paste forms.
4. Stir in the potato cubes, pour in the stock and simmer covered for 20 min. until the potatoes are soft.
5. Purée a third of the soup smooth with a stick blender and stir it back in — this makes it creamy while keeping chunks; season with salt and pepper.
6. Finish with the juice of half a lime, ladle into bowls, sprinkle with the reserved chorizo and chopped cilantro, and serve hot.