A lovely combination of roasted peppers and Chorizo make this soup shine!!
3 red pepper, seeded and halved
2 red jalapenos, seeded and halved
4 links or Chorizo
1 Tbsp. olive oil
½ red onion, chopped
2 cloves garlic, minced
1 tsp. paprika
1 tsp. smoked paprika
pinch or crushed red pepper flakes
Salt and pepper to taste
19 oz. can diced tomatoes with celery and onion
1½ cups chicken stock
Sour cream for garnish
Place the peppers on a rimmed cookie sheet and broil until the skin is blackened. Place the peppers in a Ziploc bag to steam. When cooled remove the blackened skin and dice the red pepper and mince the jalapenos. Set aside.
Remove the Chorizo meat from the casings and saute in a large pot over medium heat until browned. Remove the meat onto a paper towel lined plate. Drain any fat.
In the same pot over medium heat add the Tbsp. of olive oil and saute the onion until translucent. Add the garlic, paprika, smoked paprika, crushed red pepper, salt and pepper. Saute for 1-2 min. Reserve ¼ of the red pepper and add the rest with the jalapenos. Add the chicken stock and canned tomatoes. Cook simmering for 15 min.
With a hand held immersion blender or standup blender, blend until smooth. Add the reserved Chorizo and peppers, heat through and serve with a dollop of sour cream.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/5-day-of-soup-chorizo-roasted-red-pepper/