My chorizo corn tortilla soup provides a punch of flavor. It’s spicy and warming, without a ton of calories. The thing I’ve always noticed about soups that include meats, is that the meat is somehow dry. A lot of the soups I make, I brown the meat, then keep it separate in order to save the texture. Then, when plating, I add a serving of the meat to the bowl, then surround it with the piping hot soup. The flavors meld and the meat has a more pleasant mouth feel. Give it a try and let me know what you think!