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–+ servings
chorizo soup

Chorizo Soup

Rika
A hearty bowl of soup is great for a chilly night. It's loaded with nutritious vegetables and has high-in-fiber black beans
5 from 12 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American, Mexican
Servings 10
Calories 254 kcal

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!

Nutrition

Calories: 254kcalCarbohydrates: 31gProtein: 14gFat: 9gSaturated Fat: 3gCholesterol: 19mgSodium: 754mgPotassium: 519mgFiber: 9gSugar: 3gVitamin A: 2568IUVitamin C: 11mgCalcium: 63mgIron: 3mg
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