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Chorizo Soup

Chorizo Soup

This Chorizo Soup brings a vibrant warmth to your table, a perfect blend of smoky chorizo, tender vegetables, and a rich, slightly spicy broth. Each spoonful offers a delightful balance of hearty textures and bold, aromatic flavors that will awaken your senses. It's a comforting yet exciting dish, ideal for any occasion when you crave something truly special and deeply satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 pound (approximately 450g) good quality Spanish chorizo, sliced or diced
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 large Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 6 cups high-quality chicken or vegetable broth
  • 1 dried bay leaf
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped, for garnish
  • Optional: fresh lemon juice or apple cider vinegar
  • Optional: red pepper flakes

Method
 

  1. Place a large Dutch oven or stockpot over medium heat and add the sliced or diced chorizo. Cook for 5-7 minutes until browned. Remove the chorizo, leaving the rendered fat in the pot.
  2. Add 2 tablespoons of olive oil to the pot with the rendered chorizo fat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes until softened.
  3. Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1-2 minutes until fragrant.
  4. Add the diced potatoes and canned diced tomatoes to the pot. Stir to combine.
  5. Pour in the chicken or vegetable broth and add the bay leaf. Bring to a gentle boil, then simmer for 20-25 minutes until the potatoes are tender.
  6. Discard the bay leaf. Stir the cooked chorizo back into the pot. Taste and season with salt and pepper as needed.
  7. Ladle the soup into bowls, garnish with parsley, and add a squeeze of lemon juice if desired. Serve immediately.

Notes

Allow soup to cool completely before storing. Store in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.