The spicy chorizo soup recipe is packed with vegetables and spice. This tomato-based soup is ready in an hour on the stove, but works in the slow cooker, too.
Looking for another soup with the flavors of Mexico? Try this pozole!
Spicy Chorizo Soup
This spicy soup featuring chorizo is a great way to heat things up. It’s ready in an hour on the stove top, but works in the slow cooker, too. It’s always a hit at gatherings, and in fact, I have one friend who requests it if she knows she’ll be visiting. I make soup nearly every week and this soup is one of our favorites.
If you’ve got kids who like chips and salsa, but balk at vegetables on the dinner table, this might be a hit at your house, too.
Chopped onions, bell pepper, and garlic combined with spicy chorizo give this soup plenty of flavor. You can chop the veggies by hand, or toss them into a food processor if you have one. Either way is fine.
If you prefer a vegetarian “chorizo” soup, use plant-based Soyrizo and vegetable broth. While the recipe doesn’t call for it, adding a handful of finely chopped kale 15 minutes or so before you serve it will boost the veggie count.
The toppings — tortilla chips and cheese — are optional. And of course, those could be expanded on as well. Sprinkle on some black beans, some olives, or some green onions for a little extra splash when you serve it. Any toppings you might put on a taco will taste great sprinkled on this soup.
This chorizo soup freezes well, too. Make up a double batch and you’ll have a ready-made meal for another day.
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- 1 teaspoon extra virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 3 oz. chorizo or vegetarian Soyrizo
- 3 cups tomatoes, finely diced or crushed (jarred or fresh)
- 2 cups chicken broth
- ½-1 teaspoon red pepper flakes
- 1 teaspoon fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- crushed organic tortilla chips
Note: If you have a food processor, you can make quick work of the chopping by pulsing the onions, garlic, and pepper until they're all finely chopped. Ditto if you're using tomatoes fresh from the garden.
Heat the oil in a stock pot over medium-high heat. Add the onions, garlic, bell pepper, and chorizo. You can cut the chorizo into chunks or remove it from its casing and crumble.
Sauté until onions start to brown slightly. Stir in the tomatoes, broth, and pepper flakes.
Simmer on low heat for an hour. Stir in the cilantro. Divide the spicy soup between four bowls, then top with cheese and crushed chips.
This spicy soup recipe works well in a slow cooker, too. Simply combine sautéed ingredients, tomatoes, broth, and pepper flakes in a slow cooker and cook on low for 5-6 hours.
If you have teens as I do, or like to have leftovers, I recommend doubling this spicy soup recipe. You can even make enough to freeze for a second meal later in the week.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 357mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 15g