4 tablespoons olive oil
2 yellow onions, sliced thin
3 cloves of garlic, mashed
1 28-ounce can of whole tomatoes, chopped
7 cups chicken broth
2 cups chorizos, cut in one-inch pieces
2 slices of day-old Cuban bread, cut in cubes
Salt and pepper to taste

1. Heat the oil in a large saucepan at low heat. Saute the onions until they get limp, add the garlic and cook an additional minute or two, stirring constantly. Add the tomatoes and saute for two minutes, stirring occasionally. Add the chicken broth, bring to a boil, reduce heat, and simmer for about 30 minutes.
2. Meanwhile, place the chopped chorizos in a pan, and saute until the fat is released to the pan. Add the bread cubes and fry until they are crisp and brown. Scoop out the meat and bread with a slotted spoon (to reduce some of the fat) and add it to the broth. Continue to simmer for an additional 25 minutes. Serve hot.