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Chorizo Taco Soup

 1 lb chorizo
 1 onion, small dice (about 1-1.5 cups)
 2 cloves garlic, minced
 1 tbsp finely minced jalapeño. For a little less heat, try our candied jalapeños & remove the seeds.
 1-2 tbsp chipotle sauce from canned adobo peppers
 1 tbsp of Taco Spice or Chili blend: for DIY, use any combination of cayenne, red pepper flakes, garlic powder, onion powder, oregano, chili powder, chipotle, cumin, and smoked paprika
 1 tsp salt
 1 finely chopped adobo pepper (optional, if you like it hot)
 1 pint frozen sweet corn, defrosted (or 2 cups fresh corn kernels)
 2 cups chicken stock, warmed
 4 cups or 32 oz diced tomatoes (if frozen, thaw first)
 3 cups cooked black or pinto beans
 Garnish options: sour cream, tortilla chips, avocado, grated cheddar cheese, chopped cilantro, limes, finely sliced scallions or garlic scapes, candied jalapeños, shredded lettuce or cabbage

Bring oil to heat over medium-high till shimmering. Add in chorizo and break apart with wooden spoon as it browns. When almost fully cooked, remove with a slotted spoon to another plate.


In the same pot, add in your finely diced onions and stir to coat. Cook for 5-7 minutes over medium heat, then add in garlic and jalapeño and cook for 2 additional minutes. Add in chipotle sauce, spice blend, salt and stir-- allowing the spices to bloom and fill your kitchen with that delicious smell. Cook for 2 or 3 more minutes, being careful not to burn.


Add in chopped adobo pepper if using, sweet corn, chicken stock, tomatoes and their juice, and stir well. Bring to a boil, and reduce heat to simmer. Allow to cook uncovered for 20-30 minutes, till flavors are fully combined.


Stir in beans and chorizo, and cook till hot and bubbling and heated through-- an additional 10-15 minutes.


Serve with a bunch of your favorite toppings and in case you're feeling beachy, a Mexican beer.