• Cooking Time:
  • Servings: 4 to 6
  • Preparation Time:


The recipe is from Soup's On by Leslie Jonath and Frankie Frankeny.


  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 large carrot, chopped
  • 12 oz Mexican chorizo
  • 1/4 cup chopped fresh cilantro
  • 6 cups chicken stock
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 8 oz ripe tomatoes, peeled, seeded, and chopped
  • 8 oz chayote squash or zucchini, diced
  • 6 oz baby spinach leaves, washed well
  • Garnishes
  • 2 limes, cut into wedges
  • 1 bunch radishes, sliced or chopped
  • 2 large avocados, diced


  • In a soup pot or dutch oven, warm the oil over medium-high heat with the onion and carrot.
  • Cook, stirring often, until the vegtables soften, about 3 minutes.
  • Crumble the chorizo, discarding the casings, and cook, breaking up the sausage with a wooden spoon, until the meat is no longer pick; drain off the fat if desired.
  • Stir in the cilantro, then add the stock, garbanzo beans and tomatoes.
  • Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
  • Stir in the squash and contiue cooking, covered for 5 minutes.
  • Increase the heat and stir inthe spinach, a handful at a time, until wilted.
  • Turn off the heat and let the soup stand for 10 minutes before serving.
  • Ladle into big bowls and garnish with limes, radishes, and avocados, as desired.

Categories: Soup 

Author Credit: Leslie Jonath and Frankie Frankeny

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