Chorizo Soup Recipe: Make this Spicy Soup with Garden Fresh Vegetables

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The spicy chorizo soup is packed with vegetables. If you’ve got a thriving garden, this soup recipe is a great way to incorporate some of your garden produce.

chorizo soup in an asymetrical white bowl

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 chorizo soup is one of our favorites. (We also love this sausage lentil soup recipe!) 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.
sauteeing onions, chorizo, peppers in a white pot

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. [Check out these ideas for freezing food with less plastic.]

spicy chorizo soup in a white bowl

★ Did you make this chorizo soup recipe? Don’t forget to give it a star rating below! ★

Chorizo Soup Recipe

Chorizo Soup Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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.

Ingredients

  • 1 tsp. 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 tsp. red pepper flakes
  • 1 tsp. fresh cilantro, chopped (optional)
  • 3/4 cup shredded cheddar cheese, (optional)
  • crushed organic tortilla chips, (optional)

Instructions

  1. 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.
  2. 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. chopped onions, chorizo, and peppers in a white pot
  3. Sauté until onions start to brown slightly. Stir in the tomatoes, broth, and pepper flakes. 
  4. 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. ladle scooping chorizo soup form white pot

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 Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 27mgSodium: 455mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 11g

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

3 comments… add one
  • Sonia (foodiesleuth) Nov 17, 2012, 8:10 am

    Sounds great! I made split pea soup with carrots and potatoes yesterday in my crock pot…turned out nice and thick and creamy…We’re having perfect weather for hearty soups at the moment!

  • Brette Nov 17, 2012, 8:13 am

    It is funny – you wouldn’t think of Hawaii as having soup weather! This looks so good.

  • Michelle Mar 24, 2018, 10:03 pm

    Such a yummy recipe!

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