This chorizo soup recipe is hearty, smoky, and just the right amount of spicy. It's packed with soul-warming flavors that hit the spot on chilly days. It's also a great way to use up leftover chorizo, spicy sausage, or this fantastic homemade chorizo verde.
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What I love most about this chorizo soup is that it's perfect for making use of leftovers and kitchen staples like onions, potatoes, canned corn, etc. It's cost-effective, tasty, and satisfying enough to be enjoyed as a meal on its own.
You can customize chorizo soup by adding things like beans, peppers, additional veggies, and more! There are no rules here! While this isn't a traditional soup, it is, in essence, very similar to a "cowboy soup".
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😍 Why You'll Love This Recipe
- This chorizo soup recipe is highly customizable and can be made however you like!
- It only takes 45 minutes to have yourself a rich, satisfying soup!
- This soup is hearty enough to be a full meal on its own, or it can be enjoyed in small portions as a starter.
- While you can add serranos or jalapenos for some heat, this chorizo soup recipe isn't very spicy, so everyone can enjoy it!
- Because this soup is thickened with potatoes instead of a roux, it's totally gluten-free and can be made vegan by using vegan chorizo sausage.
🔖 Ingredients & Substitutions
- Chorizo: I prefer using fully cooked chorizo sausage links or linguica, rather than ground chorizo.
- Chicken broth: Or substitute veggie broth.
- Kale: You can also use Swiss chard or spinach.
- Veggies: Corn, onion, and Mexican pickled carrots.
- Potatoes: I like to use gold potatoes because they cook fast and don't need to be peeled.
- Calabrian chili paste: You can also make a paste from roasted red peppers or use tomato paste.
- Spices: I use smoked paprika, bay leaf, sea salt, and black pepper, but you can also add cumin, cayenne, or other spices and herbs.
- Garlic: I use 4 large cloves - feel free to add more, if you want.
- White wine: Or substitute with 1 tablespoon apple cider vinegar mixed with ¼ cup chicken broth.
- Optional ingredients: Creamy white beans, chickpeas, bacon, diced tomatoes, jalapenos, serranos, and bell peppers.
- Optional toppings & garnishes: Cotija cheese, a swirl of heavy cream, sour cream, chili oil, cilantro, parsley, and thyme.
🥣 Recommended Equipment
To make this soup, you'll need a Dutch oven to cook it in and an immersion blender to give this chorizo soup recipe its thick, velvety texture.
🥘 How To Make Chorizo Soup
Step 1: Thoroughly drain corn, then add to a large pot in a single layer and heat over medium-high heat undisturbed for 2-3 minutes. Stir and char an additional 2-3 minutes, then remove and set aside.
Step 2: Add sausage slices in a single layer, then cook over low to medium heat for 5 minutes or until browned on both sides. Use a slotted spoon to remove sausage and set aside.
Pro Tip: I'm using fully-cooked sausage, so cook times may vary if meat is raw. If your sausage isn't oily enough to get a good char, you can add 1 tablespoon olive oil.
Step 3: Dice onions and add to pot; sauté over medium heat for 5-7 minutes or until softened and lightly golden, stirring occasionally. Add thinly sliced garlic and toast for 2 minutes, then deglaze with white wine. Add diced potatoes, broth, smoked paprika, and bay leaf. Bring to a gentle boil, then cover and simmer over low heat 15 minutes or until potatoes are fork-tender.
Step 4: Remove bay leaves, then blend soup using an immersion blender until smooth. Add corn, chopped kale (spines removed), Calabrian chili paste, sliced pickled carrots, and chorizo sausage. Heat for an additional 3 minutes, then season with salt and pepper to taste.
🥬 Serving Suggestions
Top chorizo soup with frizzled onions or a spoonful of salsa macha.
If you prefer a creamy soup, you can add a bit of sour cream or heavy whipping cream. I like to add a swirl of La-Yu chili oil to give it a bit of nutty flavor and spice.
Serve alongside crusty bread, Jiffy cornbread with creamed corn, Mexican street corn pasta salad, or this Green Goddess salad recipe.
If you love chorizo, you have to try these chorizo beans next!
🤷🏻♀️ Recipe FAQs
Chorizo pairs beautifully with sweet ingredients like corn or roasted peppers, bright acidic flavors such as tomatoes or pickled vegetables, and hearty staples like starch, beans, and rice.
Bitter greens like kale, Swiss chard, and spinach balance the richness, while aromatics like onion and garlic deepen the savoriness. For even more dimension, try adding smoky spices, fresh herbs, or a squeeze of citrus.
Chorizo sausage is often sold fully-cooked or smoked - check the labeling if unsure. Raw chorizo, on the other hand, should be cooked until it turns from bright red to a dull brownish-red with no pink remaining, and the texture becomes firm. The internal temperature should reach 160°F.
Cowboy soup is a one-pot meal made using ground meat, beans, and a variety of veggies, kind of like a cross between hamburger soup and chili.
👩🏻🍳 Pro Tips
- This chorizo soup recipe is pretty thick, much like a stew, but you can thin it out with additional broth or even water if you prefer.
- Store leftover chorizo soup in the refrigerator in an airtight container for 3-4 days.
- Reheat in the microwave or over medium-low heat on the stovetop.
- I wouldn't recommend freezing this soup, as the texture would change drastically.
🍲 More Hearty Soup Recipes
If you enjoy this chorizo soup recipe, check out these other delicious soups!
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📖 Recipe
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Ingredients
Equipment
Method
- Thoroughly drain corn, then add to a large pot in a single layer and heat over medium-high heat undisturbed for 2-3 minutes. Stir and char an additional 2-3 minutes, then remove and set aside.
- Add sausage slices in a single layer, then cook over low to medium heat for 5 minutes or until browned on both sides. Use a slotted spoon to remove sausage and set aside.
- Dice onions and add to pot; sauté over medium heat for 5-7 minutes or until softened and lightly golden, stirring occasionally. Add thinly sliced garlic and toast for 2 minutes, then deglaze with white wine. Add diced potatoes, broth, smoked paprika, and bay leaf. Bring to a gentle boil, then cover and simmer over low heat 15 minutes or until potatoes are fork-tender.
- Remove bay leaves, then blend soup using an immersion blender until smooth. Add corn, chopped kale (spines removed), Calabrian chili paste, sliced pickled carrots, and chorizo sausage. Heat for an additional 3 minutes, then season with salt and pepper to taste.
Nutrition
Notes
- I'm using fully-cooked sausage, so cook times may vary if meat is raw. If your sausage isn't oily enough to get a good char, you can add 1 tablespoon olive oil.
- This soup is pretty thick, much like a stew, but you can thin it out with additional broth or even water if you prefer.
- Store leftover chorizo soup in the refrigerator in an airtight container for 3-4 days.
- Reheat in the microwave or over medium-low heat on the stovetop.
- I wouldn't recommend freezing this soup, as the texture would change drastically.
Chris says
Woohoo! Potassium! Thank you so much for listening to my plea for this to be included.
Looks great. Now to figure out how to get K level down to where I could have this.
Is this the hard Spanish chorizo?
Hilda Sterner says
You're welcome, Chris! It's the fully cooked chorizo sausage links. I wouldn't use the kind that dissolves into a pot of grease for this recipe. Good luck!
Nena Sterner says
We hope you enjoy this recipe!