Happy New Year!!! Here’s hoping your celebrations were fun, happy, and safe. We played things low-key this year, just stayed home, did some cooking, and watched my Baylor Bears lose the Fiesta Bowl, a bowl game they were favored to win. Oh boy….
Despite that, I’m feeling incredibly happy and thankful today, because on this exact date last year, I awoke with a very bad case of the flu. Today I awoke feeling perfectly fine. I’ll take it!
I have discovered only in recent years that this is a Texas and some-of-the-Deep-South thing, but growing up we always ate black-eyed peas on New Year’s Day. Apparently they are supposed to bring good fortune in the coming year. I have no idea the origin of this tradition, but I figure it can’t hurt, so I made this utterly delicious soup on New Year’s Eve. A soup that makes your house smell sooooo amazing and warms your belly and soul on a cold, icy, blustery, winter day (the likes of which we are apparently supposed to have until Sunday).
A few recipe notes: the original recipe calls for pureeing much of the soup ingredients, namely the veggies and spices. I knew that, but then I didn’t pay attention to what I was doing and tossed the onion into the crumbled chorizo. Oops. As you can imagine, we had a chunkier soup. Which worked just fine and was delicious. Of course I’m linking to the original recipe to give source credit, so if you’d rather have a smoother soup, definitely check that out. Second recipe note – you are looking for Mexican chorizo for this soup, not Spanish or Portuguese chorizo. Mexican chorizo is raw, usually in casings, and is sold in the refrigerated meat section of the grocery store, or behind the butcher counter. Spanish and Portuguese chorizo is cured, ready-to-eat, and is not refrigerated when sold. Make sure you get the correct kind. And I think that’s it! Enjoy, and Happy New Year!!
Source: adapted from The Homesick Texan
1 teaspoon lard or vegetable oil
1 lb. Mexican chorizo, removed from casing
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
1 tsp chipotle chile powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
6 cups chicken stock
15 oz. canned diced fire-roasted tomatoes, undrained
3 (15-oz.) cans of black-eyed peas, drained
8 oz. pepper Jack, shredded
1/2 cup finely crushed tortilla chips
1/4 cup chopped cilantro, plus more for garnishing
2 tablespoon lime juice, plus lime wedges for garnishing
Salt and black pepper, to taste
Sour cream, for garnishing
In a large soup pot, heat the lard or oil over medium-high heat. Add the chorizo and cook, breaking it up with a potato masher or sturdy spoon, until it is crumbled and no traces of pink remain. Add the onion and garlic. Cook for about 5 minutes more, or until the onion is translucent.
Add the chipotle powder, cumin, oregano, and allspice; stir to combine.
Next add the chicken stock, tomatoes, and black eyed peas. Bring the soup up to a low boil, then reduce the heat to medium-low and simmer 15 minutes. Stir occasionally to prevent the soup from scorching on the bottom of the pot. You can skim off the fat if you please, too.
Add the cheese and tortilla chips. Let the soup continue to softly simmer about 3-5 minutes more, to melt the cheese and incorporate the tortilla chips. Add the cilantro, lime juice, and black pepper. Taste for seasoning and add salt as needed. Remember the chorizo is plenty salty, so you may not need much.
Serve in soup bowls, garnished with cilantro, lime wedges and sour cream as you please.