Chorizo and Egg Tortilla Soup

A quick tomato broth with smoky chorizo gets topped with jammy eggs and crunchy tortilla strips.

Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (301 reviews)

Ingredients

• 1 tbsp neutral oil
• 6 oz Mexican chorizo, casing removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 (14.5 oz) can crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 cup frozen corn
• 4 large eggs
• 1 lime, juiced
• 2 corn tortillas, sliced into thin strips
• Salt and black pepper

Instructions

1. Heat oil in a soup pot over medium heat. Add chorizo and cook, breaking it up, until browned, 3 to 4 minutes.
2. Add onion and cook until softened, 3 minutes. Stir in garlic, chili powder, and cumin for 30 seconds.
3. Pour in crushed tomatoes and broth. Bring to a simmer and cook 8 minutes.
4. Stir in corn and simmer 2 minutes. Taste and season with salt and pepper.
5. Crack eggs into the soup, spaced apart. Cover and simmer gently until whites set and yolks are still a little soft, 4 to 6 minutes.
6. Meanwhile, crisp tortilla strips in a dry skillet 2 to 3 minutes. Ladle soup into bowls, add lime, and top with tortilla strips.

Chef Tips

• Keep the soup at a gentle simmer so the eggs set without breaking apart.
• If you want it spicier, add a spoon of chipotle in adobo.
• No tortillas, use crushed tortilla chips for the crunch.
• Leftover broth reheats well, cook fresh eggs when serving.

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