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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.