Tortilla Soup with Chorizo & Chickpeas

Serves: 4 | Prep Time: 15 mins | Cooking Time: 30 mins

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas


  • 2 tbsp oil

  • 2 chorizo

  • 1 brown onion - finely diced

  • 1 tsp crushed garlic

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 potatoes - diced into 1cm cubes

  • 400g chickpea's drained

  • 1 punnet cherry tomatoes - cut into quarters

  • 1L chicken stock

  • 1/2 cup chopped coriander

Tip: Soup can be made prior and stored refrigerated in an airtight container for 2-3 days.

Tip: Tortilla strips can be baked prior and stored in the pantry in an airtight container for 2-3 days


  1. For the Tortilla strips.
  2. Preheat oven to 180 degrees.
  3. Cut tortillas into 1cm strips.
  4. Place tortilla strips in a bowl, coat in 2 tbsp of oil.
  5. Place strips onto baking trays and bake for 5-6 mins or until golden brown.
  6. For the Soup
  7. Slice chorizo lengthways in half, then slice into 1/2 cm pieces.
  8. Heat a heavy based pot on the stove (medium to hot heat) and then add oil.
  9. Cook onions and garlic until translucent.
  10. Add chorizo and cook for 3-4 mins or until chorizo has browned and slightly crispy on edges.
  11. Add dried spices and cook for a further 2 mins stirring consistently.
  12. Add potatoes and chickpeas.
  13. Add chicken stock and bring soup to the boil.
  14. Reduce heat and simmer for 10 mins.
  15. Remove from the heat and add tomatoes and parsley.
  16. Ladle soup into soup bowls and top with crisp tortilla strips.