The Soup Party

Every year in February, my sister and brother-in-law host an event we all simply call, "The Soup Party."

The Soup Party consists of 35-40 friends and relatives, 12-15 crockpots of soup, fresh breads, desserts and alot of wine.

Its more fun than a holiday get-together. Everybody likes soup, right?

This year, I am making a Mexican Chorizo Noodle Soup. A batch has been "tested" by friends and neighbors and received enthusiastic approval.

So, if you happened to find this blog entry (my first in nearly 2 years), grab this recipe and make some soup. You won't regret it.

Mexican Chorizo Noodle Soup

2 cloves of garlic
1 small onion cut up
1 small can (14-15oz.) diced tomatoes
42 ounces chicken broth
1 tbsp. ancho chili powder
1 tbsp. cumin
1 tbsp. chipolte chili powder
1 tbsp. dried parsley
1 lb. chorizo sausage (I prefer to buy the links and remove the sausge from the casing)
7 oz. package fideo noodles (in the Mexican section of your grocery story or us can use very fine noodle or broken up angel hair)

Put garlic, onion and diced tomatoes in a blender. Blend until smooth. Pour into soup pot.
Add the chicken broth. Stir together.
Add the ancho, chipolte powders and cumin.
Let simmer while you prepare the chorizo.
Take the chorizo out of the casing (no needed if you buy it loose). Cut into small, bite-sized pieces and brown in a frying pan until cooked. Drain the grease. I like to put the cooked chorizo in a strainer and rinse it. Once rinsed, add the chorizo to the soup pot.

Add the parsely.

Add the fideo noodles.

Simmer for 15 minutes.