Rinse cold cactus vegetables and drain well in a sieve. Skin the chorizo and cut into slices just under 1 cm thick. Peel onion and chop finely. Clean and rinse the bell bell pepper and cut into small cubes. Remove seeds from chili pepper and chop finely. Be careful, it is very hot. Do not put your hands near your eyes! 2. roast the sausage slices in a soup pot without fat at low temperature until they are lightly browned. Pour off the fat that has escaped. Add onion, bell bell pepper and chili pieces and saute, stirring, over low heat in an open saucepan for about 5 minutes.
Add chicken soup and cactus vegetables to the pot, bring to a boil and simmer at low temperature with the lid closed for 15-20 minutes.
In the meantime, cook the fresh ingredients in the Mexican colors green-white-red. Rinse the cilantro, chop the leaves and put them in a dessert bowl. Rinse the tomatoes, cut them in half diagonally, remove the stalk, remove the seeds and dice them. Fill the diced tomatoes and crème fraîche into a dessert bowl. Bring these additions to the soup to the table so that everyone can serve themselves as they choose.
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