I just made this recipe from Bon Appetit and it is fabulous! The chorizo I used cooked into such tiny specks that there weren't meaty chunks in the soup at all (not that that would have been a bad thing, mind you) but the sausage just melted into the soup, leaving a lovely color and fabulous flavor. I suspect it's going to be even better tomorrow after all the flavors have more time to meld.
I can't remember who turned me onto chorizo, but someone posted a recipe for chorizo nachos that I flipped for, so now I'm enjoying using it in other things. Thanks!!!!!
P.S. I *love* my immersion blender! Makes these pureed soups so much easier. Well worth the $20.