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.
This post may contain affiliate links; I'll earn a small commission if you choose to make a purchase.
Spicy Chorizo Soup
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.]
★ Did you make this chorizo soup recipe? Don’t forget to give it a star rating below! ★
Chorizo Soup Recipe
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.
- 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)
- 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.