Description
A hearty soup featuring chorizo sausage, rice, and beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound dried chorizo sausage, sliced
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup white rice, uncooked
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced chorizo and cook until browned, about 5 to 7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pot.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth and add diced tomatoes. Bring the mixture to a boil.
- Stir in black beans, kidney beans, and uncooked rice. Return the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
- Return the cooked chorizo to the pot. Season with salt and pepper to your taste.
- Heat through for 5 minutes before serving.
Notes
- For a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the chorizo back in.
- You can substitute smoked sausage for chorizo if you prefer less spice.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 25
- Cholesterol: 45
Keywords: chorizo, rice, bean soup, hearty soup, sausage soup, cumin, oregano