Southwest Style Wedding Soup Recipes

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MEXICAN WEDDING SOUP



MEXICAN WEDDING SOUP image

Make and share this MEXICAN WEDDING SOUP recipe from Food.com.

Provided by Luckytrim

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 20

3 lbs chorizo sausage (BULK, or removed from casings)
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
4 ancho chilies, chopped fine (if dried, rehydrate)
4 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon powdered clove
1/2 teaspoon ground cinnamon
9 cups water (I use beef broth)
2 quarts tomato juice
3 quarts tender cactus pieces, WELL drained, in bite-size pieces
2 cups whole kernel corn
2 lbs pinto beans, cooked and drained
1 lb black beans, cooked and drained
1 tablespoon sea salt
1 1/4 teaspoons black pepper
1/4 cup sriracha sauce
1 tablespoon bittersweet chocolate, cut into small pieces

Steps:

  • Brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat.
  • Add onion, green peppers, and garlic; cook until vegetables are tender but not brown.
  • Transfer to a large soup pot;.
  • Add water, tomato juice, beans, corn, spices, and chili sauce.
  • Simmer covered 25 to 30 minutes, stirring occasionally.
  • Add chocolate and stir in until melted and well blended.
  • Add cactus and cook 15 minutes longer.
  • makes a bunch.

Nutrition Facts : Calories 752.4, Fat 45.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2272.7, Carbohydrate 47.7, Fiber 14.4, Sugar 4.7, Protein 40.2

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