Spicy Lentil & Chorizo Soup with Fried Tortilla Strips 


Fav Soup Ever? Spicy Red Lentil & Chorizo Soup with Crispy Fried Tortillas. So Delicious!! A Heart-Warming Bowl of Happiness featuring @Caciqueinc Chorizo, Crema Mexicana, & Ranchero Queso Fresco Spiked Deliciousness. Perfect for Weeknight Meals with the Crew. Recipe Link In Profile. Sending Love, y’all. You’re the best! #GoAutentico #ad


Spicy Lentil & Chorizo Soup with Fried Tortilla Strips 

Makes 6 servings 

Prep time – 15 minutes

Active Cook time – 1 hour 

1 tablespoon olive oil 

6 ounces Cacique Pork Chorizo 

1 jalapeno, minced

¼ cup cilantro stems, minced

1 large Spanish onion, finely diced 

2 medium carrots, diced fine 

1 tablespoon tomato paste

3 garlic cloves, minced

2 cups red lentils, rinsed 

1 X 14-ounce can crushed tomatoes

6 ½ cups chicken stock 

1 teaspoon smoked paprika 

¼ cup Cacique Crema Mexicana 

½ cup Cacique Queso Fresco 

1 thinly sliced jalapeno, for garnish 

¼ cup cilantro leaves, for garnish

Sea salt and freshly cracked black pepper 

2 cups corn tortillas, cut into thin strips 

Canola oil, for frying 

  1. Heat a large stockpot over medium heat, and pour in the olive oil. When the oil is shimmering, add the chorizo and cook, stirring often, until browned. Remove the chorizo with a slotted spoon, leaving the oil and juices in the pot, and set aside. 
  2. Add the jalapeno, cilantro stems, onion, and carrot, season with sea salt, and cook until softened, about 7 – 8 minutes. Stir in the tomato paste and garlic, and cook for 2 minutes. Stir in the lentils and cook for 1 minute, then add the chorizo back into the pot and pour in the tomatoes, stock, and smoked paprika. Season with a pinch of sea salt, and bring the soup to a simmer over medium heat. Cook, stirring every few minutes, until the soup is creamy, thickened, and the lentils are tender, about 35 – 40 minutes. Taste and adjust seasoning as necessary. 
  3. While the soup is simmering away, prepare the fried tortillas. Heat 2-inches of canola oil in a saucepan over medium heat to 350 degrees F. When hot, and working in batches as necessary, fry the tortillas until crispy and golden brown. Season with sea salt. 
  4. Divide your soup into individual serving bowls, then top with crispy tortillas and drizzle over the Crema Mexicana. Crumble the Queso Fresco on top of each bowl, then garnish with sliced jalapenos and cilantro leaves. Serve immediately. Delicious! 



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