Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 poblano chile pepper, seeded and chopped
• 1 15-ounce can diced tomatoes
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 8 ounces fresh chorizo, casings removed
• 1/4 cup finely crushed tortilla chips, 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

Instructions

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.
4. Photograph by Charles Masters