Chunky Chimichanga Soup

by Linda S.

1/2 Tablespoon extra virgin olive oil
4 oz. chorizo sausage, cut in 1/4-inch thick 1/2 rounds
1 1/2 cups yellow onion, diced.
1 Tablespoon fresh garlic, chopped
3/4 cup carrots, diced
1 cup celery with tops, diced
1 cup yellow squash, cut in 1/4-inch thick 1/2 rounds
1 cup zucchini cut in 1/4-inch thick 1/2 rounds
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 large or 2 small bay leaves
6 cups beef broth
1 (15.5 oz.) jar mild chunky salsa
1 box José Olé® Steak and Cheddar Mini Chimichangas
1 (8 oz.) package shredded cheddar cheese
Small bunch of fresh cilantro, chopped

Preheat oven to 375°F.
Heat up olive oil in pot over medium heat. Add chorizo sausage, sauté until hot; add onion and garlic, sauté until onions are just starting to get translucent; add carrots and celery, sauté for 3-4 minutes (until they are tender) stir frequently; add squash and zucchini, sauté 2-3 minutes; stir in cayenne, cumin, chili powder and bay leave(s), let spices absorb in for 1 min.; add beef broth and salsa, stir together, bring up to a simmer. Reduce heat to low.
Place José Olé® Mini Chimichangas in oven, bake as directed. When done, cut 2 Mini Chimichangas in 3 pieces each on a diagonal and place in a shallow soup bowl. Ladle 2 to 2 1/2 cups of soup over them (just enough to cover); sprinkle with cheddar cheese and cilantro to taste.

Makes 5 servings