Chorizo & Shrimp Soup


2 cans (14.5 oz each) chicken broth
8 oz. dried chorizo, sliced thin
1 yellow onion, diced
1 carrot, diced
2 cloves garlic, minced
1 tsp. Mansmith’s Dry Fire
¼ Cup Mansmith’s BBQ Paste
15 oz. can diced tomatoes with juice
1 lb. cooked shrimp, frozen or fresh
1 Tbs. flour mixed with 2 Tbs. water
Avocado slices
Fresh cilantro


In a large soup pot, brown the chorizo, stirring, about 5 minutes. Remove chorizo from pot. Add just a little olive oil to the pot and then add the onion, carrot and garlic and cook for another 5 minutes. Add the tomatoes, the Dry Fire, BBQ Paste, and the chicken broth. Simmer for about 30 minutes. Slowly stir the flour mixture into the soup and cook for an additional 3 minutes. Add the chorizo and the cooked shrimp and simmer just until heated through. Serve the soup in bowls and garnish with avocado and fresh cilantro.