MEXICAN WEDDING SOUP

MEXICAN WEDDING SOUP image

Provided by Luckytrim

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 20

3 lbs chorizo sausage (BULK, or removed from casings)
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
4 ancho chilies, chopped fine (if dried, rehydrate)
4 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon powdered clove
1/2 teaspoon ground cinnamon
9 cups water (I use beef broth)
2 quarts tomato juice
3 quarts tender cactus pieces, WELL drained, in bite-size pieces
2 cups whole kernel corn
2 lbs pinto beans, cooked and drained
1 lb black beans, cooked and drained
1 tablespoon sea salt
1 1/4 teaspoons black pepper
1/4 cup sriracha sauce
1 tablespoon bittersweet chocolate, cut into small pieces

Steps:

Brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat.
Add onion, green peppers, and garlic; cook until vegetables are tender but not brown.
Transfer to a large soup pot;.
Add water, tomato juice, beans, corn, spices, and chili sauce.
Simmer covered 25 to 30 minutes, stirring occasionally.
Add chocolate and stir in until melted and well blended.
Add cactus and cook 15 minutes longer.
makes a bunch.

Nutrition Facts : Calories 752.4, Fat 45.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2272.7, Carbohydrate 47.7, Fiber 14.4, Sugar 4.7, Protein 40.2