Make this chorizo soup tonight! It's so delicious and easy to make. The Mexican chorizo adds a smoky and fiery flavor to the soup. A simple, crowd-pleasing soup recipe to warm up your winter and is a hit recipe for game day!
Chorizo Soup - The Perfect One-Pot Meal:
A hearty bowl of soup is great for a chilly night. It's loaded with nutritious vegetables and has high-in-fiber black beans. This comforting chorizo soup is the perfect one-pot meal to feed the whole family (my kids just love it!).
Chorizo Soup Ingredients:
To make this delicious Mexican-style soup, you will need beef chorizo, onion, carrot, celery, oregano, cumin, canned diced tomatoes, chicken broth, black bean, and corn.
What does this Chorizo soup taste like:
This chorizo soup tastes pretty similar to chili and a bit like minestrone. It has just the right amount of broth, not too thick but not too thin.
The soup is so flavorful. It has a great balance of meat, beans, and vegetables all in one pot.
The broth has a vibrant red-orange hue color.
Even though this soup is loaded with aromatic spices, it's not considered a "spicy" soup. It’s a simple soup recipe that anyone can enjoy even small kids.
That being said, you can always adjust spice levels up or down based on preference and audience.
Chorizo:
In this recipe, I used Mexican beef chorizo that I purchased from the local market. It's the same type of chorizo that I used to make this Mexican breakfast toast.
Chorizo sausage is available in many grocery stores. It usually comes in varieties of flavors to choose from, such as beef, pork, chicken, and turkey. No matter the variety they almost always have a lot of flavors, which makes it a favorite for me and my family.
Beans:
Beans are packed with protein, fiber, vitamins, iron, and potassium. I used black beans because they go well with Mexican spices. I also like the consistency of black beans.
My husband and I are on a kick to add more beans to our recipe and it’s been a fun journey. I think that as a whole Americans need a lot more beans in their diets, and will be surprised at how much better a recipe tastes with beans added in.
For this recipe, I just used canned black beans that have been washed and rinsed prior to adding to the soup. By using canned beans, I was able to reduce at least one hour of cooking time.
Check Out More Delicious Soup Recipes
- Easy Lasagna Soup
- Italian Wedding Soup
- Broccoli Cheddar Soup
- Instant Pot Greek Chicken Lemon Rice Soup
- French Onion Soup
- Great Northern Bean Soup (White Bean Soup)
- Albondigas Soup (Mexican Caldo De Albondigas)
- Tomato Potato Soup
- Homemade Chicken Noodle Soup
📖 Recipe
Chorizo Soup
Ingredients
- 11 oz beef chorizo , (chasing removed or use ground)
- 1½ cups diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 14.5 oz fired roasted diced tomatoes, ( a can)
- 32 oz chicken broth
- 30 oz black beans, (washed and rinsed) - from 2 cans
- 1 cup frozen or fresh corn kernels
- ½ teaspoon salt
- black pepper to taste
Instructions
- In a large Dutch oven, cook and crumble the chorizo over medium heat for about 5 minutes or until cooked through.
- Transfer the cooked chorizo to a plate if you want to use all the grease into the soup, reserving 2 tablespoons drippings in the pot to cook the vegetables. If you want the soup to be less greasy, add in an extra step of first using a paper towel to reduce the amount of fat or grease from the chorizo.
- Cook the celery, carrots and onions in the dripping over low-medium heat until tender, about 8-10 minutes.
- Add Mexican oregano, cumin, and diced tomatoes. Keep stirring for 1 minute.
- Add broth. Increase the heat, simmer, uncovered for about 3 minutes.
- Add black beans and cook for an additional 3 minutes.
- Add the cooked chorizo to the pot and cook for an additional 3 minutes. Skim off the fat from the soup if necessary.
- Add corn the pot and continue cooking for an additional 3-5 minutes. Adjust seasoning with salt and pepper if needed.
- Turn off the heat, serve and enjoy!
Fatima Torres says
Chorizo soup is always a hit in our home. We love anything with chorizo, really
Star Traci says
I have always wondered what chorizo is and now I know - thanks for sharing the recipe!
Amy H says
I love soups and I love One Pot meals. This looks so good.
Jen says
I needed a new way to use chorizo and this hit the mark! At first taste right when it was technically ready to go I was like "meh" but I let it hang out for a few more hours and that's when the magic happened because it was SO good! This soup was a huge hit with the fam! Next time I'm going to add even more chorizo! Thanks for a keeper of a recipe!
Rika Livingston says
Hi Jen,
Thanks for sharing your feedback! I am glad to hear that this Chorizo soup was a huge hit with your family! I love the idea of adding even more chorizo on the next recipe! It sounds like a great plan!
Best,
Rika
Monti says
My all time favorite, so so good, with fry bread or similar unbeatable
5 double stars
Rika says
Hi Monti,
Your comment made my day! Thanks for trying and sharing your feedback. I am glad that you liked it.
Best,
Rika
Kimberley says
The recipe as written was delicious! I’ve since made it several times swapping black beans for blackeyed peas and usin, different sausages for chorizo. Yumm 10 stars!!
Rika says
Hi Kimberley,
Thanks for the great feedback! I'm happy you enjoyed the chorizo soup. Swapping black beans and trying different sausages sounds delicious. I'm glad it worked out so well for you!
Best,
Rika
DrT says
It’s good but lacking garlic. When I didnt see it int he recipe, I figured it was a mistake. Also, way too much liquid for beans. Taste good but nothing like the photo
Rika says
HI DrT,
Thanks so much for your feedback! I really appreciate your thoughts on the garlic. I usually include garlic as a base ingredient, but for this recipe, I skipped it since the chorizo already has a strong garlic flavor. However, I’ll add a note to the recipe for those who love garlic or may use chorizo with a milder garlic taste. Sorry it didn’t turn out exactly like the photo, but I’m glad it still tasted good!
Best,
Rika