Sopa De Fideo Y Frijoles Con Chorizo (Fideo and Bean Soup with Chorizo)
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Sopa De Fideo Y Frijoles Con Chorizo (Fideo and Bean Soup with Chorizo)

Source: cooking.nytimes.com
Ingredients
4 cups low-sodium chicken stock, plus more if necessary 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can diced tomatoes, preferably fire-roasted ¼ medium white onion, coarsely chopped (about 3/4 cup) 2 garlic cloves, peeled 3 tablespoons chili powder 1 teaspoon dried oregano, preferably Mexican Salt and freshly ground pepper 1 tablespoon vegetable oil, plus more if necessary 8 ounces fresh chorizo, casings removed, crumbled 4 ounces fideo, vermicelli or angel hair pasta, broken into 2-inch pieces Crema, crumbled queso fresco, sliced avocado, chopped onion, chopped cilantro, crushed red pepper and tostadas for serving, as desired
Directions
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
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
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
Divide the soup among 4 bowls and top with crema, queso, avocado, onion, cilantro, crushed red pepper. Serve with tostadas.