This soup is thick, hearty, and spicy too! Made with ground chorizo, tomatoes, beans, and rice, this soup is sure to stick to your ribs!
The first time I ever ate authentic chorizo was in a Portuguese restaurant with some friends about eight or nine years ago. The server brought a large link of the sausage to the table in a clay skillet which was engulfed in flames – as if chorizo needed to be any hotter! The Portuguese call this dish a chouriço à bombeiro.
Since then, I have experimented with ground chorizo, which I think is less spicy than the link type. I’ve even used a soy-based chorizo from Trader Joe’s which is so tasty and works very well in this soup recipe as well!
What is Chorizo?
There seem to be two regions that produce the most common and most sought after chorizo – Spain and Portugal. I prefer the Spanish chorizo, because it has smoked paprika which just enhances the flavour so much more. Either ground chorizo will work in this dish.
Packed in a traditional casing, and usually smoked, fermented, or cured, chorizo usually consists of pork, wine, garlic, paprika, salt, and lots of dried smoked red peppers.
Chorizo is most commonly found in link form, but you can easily find it sliced like pizza pepperoni. You can find it ground too, just like pork, turkey, or chicken. Look in the Johnsonville section of your grocer’s meat coolers. You can easily remove the sausage from the casing if you can only find links.
Will another type of ground sausage work?
Spicy Chorizo Soup is developed to embrace the spiciness of the chorizo and to use that spiciness to balance the dish. Using a different type of ground sausage, will prevent you from getting the full experience of how the recipe is meant to taste.
Should you use something else, I would highly recommend you use a hot or a spicy Italian sausage – remove the casings of course! If it’s the spiciness that worries you, use regular sausage and add some smoked paprika. You can also add a tiny bit of chili powder to if you want a little heat.
What can I do with any leftover soup?
Oh, that’s easy! If you don’t mind eating leftovers the next day, just transfer the cooled soup to a food-safe container and place it in your fridge. The next day, transfer the soup to a sauce pan and re-heat the soup over medium-low heat.
Otherwise, you can place the soup in the freezer. This soup actually freezes quite well and will re-heat without there being much difference to the texture of the ingredients. The rice might be a little overcooked, but that’s not really something to worry about in a soup recipe.
If you want a completely different meal, transfer the leftover soup to a casserole dish. Nestle 2-4 uncooked chicken breasts into the soup and season the chicken with a bit of salt and pepper. Bake at 350 degrees for 25 minutes.
Remove the casserole dish from the oven. Top the chicken with sliced mozzarella and return to the oven for 10 more minutes. Garnish with chopped parsley and serve immediately. So yummy! In all honesty, Dear Reader, Spicy Chorizo Soup is so delicious, I doubt that you’ll have any leftovers at all!
We love chorizo, and apparently, I like to serve dishes with chorizo in these same bowls! Check out my Chorizo and Black Bean Chili Bowls. I swear the use of these bowls for this dish were completely coincidental!
If you loved this recipe, here are some others that might interest you as well:
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Spicy Chorizo Soup
- 1 tablespoon olive oil
- 1 large white onion, finely chopped
- 2 cloves garlic, finely minced
- 2 pounds ground chorizo
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 28 ounces can San Marzano tomatoes, roughly chopped (do not drain – add juice to pot)
- 19 ounces canned beans, navy or white beans, drained and rinsed
- 19 ounce canned white kidney beans, drained and rinsed
- 2 cups broth, vegetable or beef
- 2 cups water
- 1 cup uncooked instant rice, white or brown
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- In a large pot with a heavy bottom and a tight fitting lid, add the onions and olive oil. Over medium heat, saute the onions until just cooked through – about 5 minutes.
- Add the garlic and saute for 2-3 minutes more.
- Next, add the ground chorizo, salt, black pepper, and chili flakes. Stir into the onion and garlic mixture. Cook the chorizo, stirring often and breaking the meat down into smaller pieces, for 10 minutes.
- Add the tomatoes, beans, broth, and water. Stir to combine.
- Place a lid on the pot and simmer for 10 minutes.
- Lower the heat to medium-low. Remove the lid. Stir in the rice and continue to simmer, stirring often, until the rice is cooked – about 5 minutes.
- Turn off the heat once the rice is cooked. Stir in the parsley and serve immediately.
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