Sopa de Fideo y Frijoles con Chorizo (Fideo and Bean Soup With Chorizo)

Preparation

1. Step 1

   Working in batches if necessary, add chicken stock, beans, tomatoes, onion, garlic, chili powder and oregano to a blender. Purée until smooth and season the salsa to taste with salt and pepper. Set salsa aside until ready to use.

2. Step 2

   Heat oil in a large pot over medium-high and cook chorizo, breaking it up with a wooden spoon and stirring occasionally, until just browned and almost cooked through, 5 to 7 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving as much oil in the pot as possible. You should have at least 1 tablespoon of chorizo oil in the pot, if not, add 1 to 2 teaspoons vegetable oil.

3. Step 3

   Add fideo to the hot, red oil and cook, stirring frequently until the pasta is browned, about 2 minutes. Carefully pour the blended salsa into the hot pot; it will bubble rapidly and then quickly die down. Return the chorizo to the pot, reduce the heat to medium and simmer, stirring occasionally, until the fideo are cooked through (it’s OK if they are a little past al dente) and the soup has thickened slightly to a rich stew consistency, 10 to 12 minutes. The soup will continue to thicken as it sits; add stock or water to thin, if desired. Taste and adjust seasoning.

4. Step 4

   Divide the soup among 4 bowls and top with crema, queso, avocado, onion, cilantro, crushed red pepper. Serve with tostadas.