Fisher started saying "Quick as a chippie," whatever the heck that means, when he was about three. Still no idea where that came from or what he might have misheard to originate it. ("Look! I'm running quick as a chippie! I'll be there quick as a chippie, Mama! That motorcycle is quick as a chippie." The hilarity never really faded.)
Anyway: this soup is quick, and you have it with chips. So I guess it's really more quick AND WITH chippies, but you know how that goes.
(In tangentially-related Fisher news: he asked me today, as we were walking to the store, "How do languages change?" And then, maybe six minutes later, "How do we know that black holes create spaghettification?" Never a dull freaking moment.)
Quick and Spicy Chorizo Soup with Chippies
Serves roughly six
1 Tbsp olive oil
1/2 pound bulk chorizo sausage
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 medium zucchini, quartered lengthwise and sliced
3 cups beef broth
1 14-ounce can diced tomatoes with chiles (or without… if you're a wuss), undrained
Tortilla chips for serving
Optional but good: sour cream for serving
In a soup pot, combine the olive oil and chorizo over medium heat. Cook, stirring to break up the meat, until it begins to render its fat; then add the onion and bell pepper and cook, stirring frequently, until onion is translucent and meat is browned. Drain off excess fat.
Add zucchini and cook, stirring, for a couple of minutes. Add beef broth and tomatoes. Bring to a boil; cover, reduce heat and simmer until zucchini is fully tender, 15 to 20 minutes.
To serve: Put some chips in a bowl and crush them lightly. Ladle soup over the top. If you like, add a blop of sour cream. Eat quickly before the chips get irritatingly soggy. (You could also just serve the chips on the side, but they're pretty darn good in the soup.)
Image by Flickr user bobtravis. Used under a Creative Commons license.