Chorizo and White Bean Soup

In a large soup pot or Dutch oven, brown chorizo over medium heat until cooked through. Remove chorizo and drain any fat from the pot. Add onion, celery, and carrot to the pan and saute over medium heat until tender. Add garlic and cook 1 minute more. Return chorizo to pot and add chicken broth, beans, and tomatoes and their juices. Simmer at least 30 minutes, up to 2 hours. Add additional water or chicken broth to pot if necessary.

Right before serving, stir in cilantro. Taste soup and add salt and pepper to taste. Top with additional cilantro and queso fresco.

Serves 8.