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This take on Spanish Soup features our "spicier" bone broth, Nopalito, for a flavor explosion in a bowl (don't worry, it's not too spicy!). The Nopalito flavors - nopales, habanero and cilantro - perfectly compliment the chorizo in this soup. Check out the full recipe below.
In a large pot on medium heat, add the chorizo and begin browning it while breaking it up. Cook for about 5 minutes, and then add in the chopped onion. Combine well, and cook the onion in the chorizo drippings until it becomes translucent, about another 5 minutes.
Turn the heat to high, and add the bone broth, garlic powder, paprika, onion powder, and potatoes. Combine well, and bring to a boil. Once it’s reached a boil, turn the heat to medium low and cover with a lid, and cook for 20 minutes or until the potatoes are just fork tender.
Gently stir in the cream, and serve hot! Top with bacon and parsley and enjoy.