Spicy Chorizo Soup

grey bowl full of bright red tomato based chorizo soup, topped with cheese and tortilla chips, from above.

5 from 2 votes

This chorizo soup recipe is ready in an hour on the stove, but works in the slow cooker, too. It will warm up a wintry evening & it's loaded with veggies.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Mexican

Keyword: chorizo soup, spicy chorizo

Servings: servings

Calories: 145kcal

Ingredients

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 for topping

Instructions

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.

Notes

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