Chorizo Soup

Filled with warming flavors and hearty vegetables, this top-rated chorizo soup will surely become a new family favorite. Bold chorizo, sweet and spicy peppers, tender potatoes and sweet corn make this a loaded, filling soup. Sour cream is stirred in at the end for just enough luxurious richness to offset the heat and remind you of your favorite chowder recipes.

As a bonus, this chorizo soup recipe makes a big batch that’s perfect for dinner and leftovers too. If you rely on make-ahead freezer meals for busy days, this soup also freezes beautifully. Whether you need to meal prep or just love to have a big, bubbling pot of soup perfume your home on a cold night, this chorizo soup recipe is one you’ll turn to time and again.

Chorizo Soup Ingredients

• Bulk chorizo or spicy pork sausage
• Onion
• Sweet red pepper
• Poblano pepper
• Garlic
• All-purpose flour
• Ground cumin
• Salt
• Pepper
• Reduced-sodium chicken broth
• Potatoes
• Frozen corn
• Sour cream
• Queso fresco and chopped fresh cilantro (optional)

Directions

Step 1: Cook the chorizo

In a Dutch oven, cook and crumble the chorizo over medium heat until it’s cooked through, four to six minutes. Using a slotted spoon, transfer the chorizo to paper towels, reserving 2 tablespoons of drippings in the pan.

Step 2: Add the veggies and saute

In the drippings, saute the onion and the red and poblano peppers over medium heat until they’re tender, 8 to 10 minutes. Add the garlic, and cook and stir for one minute.

Step 3: Stir in the flour, broth and remaining vegetables

Stir in the flour and seasonings until they’re blended in, then cook and stir for three minutes. Gradually stir in the broth. Add the potatoes and corn, and bring to a boil.

Step 4: Simmer the soup and serve

Reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes. Stir in the sour cream and chorizo and heat through. If desired, serve with cheese and cilantro.

How to Store Chorizo Soup

Store leftover chorizo soup in an airtight container in the refrigerator for up to four days. This recipe is one of those soups that tastes even better the next day, once the flavors have had time to deepen. For longer storage, transfer leftovers to a freezer-safe container and freeze them for up to three months. Reheat the soup gently and avoid vigorous boiling so the sour cream doesn’t separate.

Chorizo Soup Tips

What can you serve with chorizo soup?

A hearty bowl of chorizo soup practically begs to be served with thick slices of crusty French bread or soft dinner rolls to mop up every bit of broth. For a classic soup and salad combination, try a chunky guacamole tossed salad or a simple green salad recipe to offset the spice of the chorizo.

How can you make vegetarian chorizo soup?

For a vegetarian-friendly version of this soup, use a plant-based meat like chorizo-spiced soy crumbles instead of sausage. Substitute low-sodium vegetable broth for the chicken broth.

How can you thicken chorizo soup?

This chorizo soup is already thickened slightly with flour and sour cream, but if you want it to feel like a stew, you can add more flour or blend some of the cooked potatoes and broth to add body. Rather than guessing how much more flour to add, try mashing equal parts flour and soft butter into a paste and then gradually whisking it into the finished soup until it’s as thick as you like.