Chorizo, Lentil & Bean Soup with Spicy Whole Wheat Tortilla Strips

Recommended Hamilton Beach® Product:

Slow Cooker - 6 or 7 Quart Size, Food Processor

Soup Ingredients:

• 1 lb. brown lentils, rinsed well and drained
• 2 14 oz. cans diced tomatoes with juice
• 3  15 oz. cans low-sodium chicken broth
• 1 large onion, peeled, root end cut off and quartered
• 4 garlic cloves, peeled
• 3 carrots, peeled, sliced
• 6 sprigs fresh thyme
• 14 oz.  can chickpeas, rinsed and drained
• 12 oz Chorizo chicken sausage, thick sliced
• ½ fresh lime, juiced
• ½ - 1 ½ teaspoons ground cayenne
• Salt and Pepper to taste
• Fresh parsley, minced for garnish

Tortilla Ingredients:

• 4 whole wheat tortillas
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon ground cayenne
• ¼ teaspoon salt
• ½ teaspoon freshly ground pepper

Soup:

1. In food processor, process garlic with chopping blade until minced.  Add onion quarters and process until coarsely chopped. 
2. Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, thyme sprigs in slow cooker and cook on HIGH for 4 hours, or LOW for 6 hours until lentils are soft.  Remove thyme sprigs.
3. Add chickpeas, Chorizo, 1 can chicken broth, and ground cayenne.  Cook on HIGH for one more hour, or LOW for two more hours. 
4. Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper. 

Tortillas:

1. Preheat oven to 425ºF
2. With pizza cutter, slice tortillas into thin strips and place on baking sheet.
3. Combine 1/4 teaspoon salt, ½ teaspoon freshly ground pepper and ¼ teaspoon ground cayenne.  
4. Drizzle olive oil over strips and toss with tongs.  Sprinkle strips with combined spices and toss again with tongs until well coated.
5. Bake in oven for 8 minutes, tossing once, until browned and crispy.

To serve, spoon soup into bowls and garnish with fresh parsley and Spicy Tortilla Strips.

Serves: 6

Note:  This recipe was developed by Hamilton Beach Brands, Inc.