Chorizo Tortilla Soup

1Prepare the Chorizo: In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until fully browned and crispy (about 5-7 minutes). Drain the excess fat and set the cooked chorizo aside.

2Fry the Tortilla Strips: Heat 1/2 cup of vegetable oil (2 tbsp) in a separate skillet over medium-high heat until shimmering. Fry the tortilla strips in batches until golden brown and crispy (about 2-3 minutes per batch). Remove with a slotted spoon and place on a paper towel-lined plate; lightly sprinkle with salt (1 tsp). Set aside.

3Sauté Aromatics: In a large pot or Dutch oven, heat 2 tbsp of vegetable oil (2 tbsp) over medium heat. Add the diced onion (1 cup) and sauté until softened (about 5 minutes). Add the minced garlic (4 cloves) and cook for 1 minute until fragrant.

4Build the Soup Base: Stir in the crushed tomatoes, chicken broth (4 cups), minced chipotle peppers, adobo sauce, oregano, cumin, salt (1 tsp), and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

5Blend (Optional): For a smoother soup, carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.

6Finish and Serve: Stir half of the cooked chorizo into the soup base. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls. Garnish each serving generously with crispy tortilla strips, diced avocado (1), crumbled cotija cheese (½ cup), a dollop of sour cream or crema, chopped cilantro (¼ cup), and the remaining cooked chorizo. Serve immediately with a lime wedge for squeezing.