>Okay, so I’ve never been to Playa del Carmen, but I am dreaming of what I think it might be like. Winter is just around the corner here in Indiana, and that means one thing: SOUP’S ON! In the last few years, I have really grown to love cooking soups in the fall and winter. I sometimes follow a recipe, and sometimes do not. The other night, I didn’t, and this is the magic that happened:

“Dreaming of Playa del Carmen” Chorizo Soup

1 lb. chorizo (casing removed)

Meat from one whole chicken (I bought a rotisserie chicken, skinned it, and tore the meat off)

1 medium onion, chopped

2-4 cloves of garlic, minced

1 bag of frozen corn

2 cans of black beans, drained

2 cans of diced tomatoes with green chilis (Rotel)

4-6 c. chicken stock or chicken broth (to your liking)

Salt and pepper to taste

2-3 T. Extra Virgin Olive Oil

Sautee onions in olive oil over medium to medium-high heat and add the garlic when onions are translucent. Add chorizo, and break up into crumbles as it cooks. After chorizo has cooked through, add Rotel (with liquid), black beans (without liquid), corn and chicken. Add salt and pepper and chicken stock. Simmer for about an hour, and enjoy!