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Recipe: Sopa del Stacy

Yes, we still live, hallooo!

Had dinner with some old friends last night at the tapas place Cafe Tu Tu Tango in Orlando, wherein Husband was entranced by the Sopa de Leon (a chorizo, chicken and chickpea soup), so today’s side project was cobbling together a reasonable facsimilie.   And here it is:

  • 8 oz chorizo sausage
  • chicken breast, cooked and shredded
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 celery stalks, finely chopped
  • 1 can chickpeas, drained
  • 1 32 oz can chicken stock
  • 2 cans diced tomatoes, undrained
  • yellow corn tortilla chips

Put oil in saucepan on medium high heat and cook chorizo 2 minutes.

Add onion, garlic and celery, sautee until onion is soft.

Add stock, tomatoes, chickpeas and chicken.  Add salt, pepper to taste and a pinch of sugar.

Bring to a boil, then reduce heat and let simmer for 20 minutes.

Thoroughly crush about three handfuls of tortilla chips and stir into the soup.  Let simmer for another 10 minutes then serve.

3 Comments on “Recipe: Sopa del Stacy”

  1. #1 Rich
    on Mar 1st, 2010 at 2:58 pm

    I had that soup it was pretty good. I did notice a spice to it like a picante but wasn’t sure what that was could you tell me what added that spice to it.

    ReplyReply
  2. #2 amanda UNITED STATES
    on Dec 10th, 2010 at 1:31 am

    while on vaca in florida we ate here as well and loved the sopa de leon!! the spice comes from the chorizo!! delish!! one of my favs!! so easy yet so yummy!

    ReplyReply
  3. #3 djen UNITED STATES
    on Feb 5th, 2011 at 9:40 am

    I’ve been to that restaurant, since then i’ve been looking for the recipe. It was so good!

    ReplyReply

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