Mexican Chorizo Meatball Soup

• 1 tablespoon vegetable oil
• 1 onion chopped
• 1 chile pepper poblano, seeded and chopped
• 15 ounces diced tomatoes
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• freshly ground pepper
• 8 ounces fresh chorizo casings removed
• 1/4 cup tortilla chips finely crushed, plus more chips for serving
• 1 tablespoon chopped fresh cilantro plus more for topping
• 1 cup shredded cheddar cheese about 4 ounces
• lime wedges for serving

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.
2. Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
3. Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.

vegetable oil, onion, pepper, tomatoes, garlic, ground cumin, freshly ground pepper, fresh chorizo casings removed, tortilla chips, fresh cilantro, cheddar cheese, lime wedges

Taken from www.yummly.com/recipe/Mexican-Chorizo-Meatball-Soup-1180910 (may not work)