Mexican Spicy Soup
1 link Chorizo, sliced
1/2 a med. onion, diced
2 cans chopped tomatoes
1 can pinto beans, rinsed and drained
1/2 box chicken stock
olive oil
dash of hot sauce
salt to taste
1 can mushrooms, drained–optional
Add olive oil to coat the bottom of a 2 qt. saucepan. Â Heat to med. high and add onions and Chorizo. Â Saute’ till onions are transparent. Â Add tomatoes, chicken stock, beans, salt & hot sauce. Â Simmer on low for at least 1/2 hour. Â Add mushrooms about 15 minutes before serving.