Spicy Chorizo and Bean Soup

Spicy Chorizo and Bean Soup is a delightful fusion of robust and vibrant flavors inspired by Mexican cuisine.

This hearty and satisfying dish is perfect for warming up on a chilly day or for adding a touch of excitement to your dining experience.

The combination of spicy Mexican chorizo sausage and tender cooked pinto beans creates a deeply flavorful and nourishing soup that delights the senses and comforts the soul.

Just like this Instant Pot Pinto Beans with Pulled Pork: A Hearty Mexican Delight

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Rich in protein and packed with a variety of essential nutrients, Spicy Chorizo and Bean Soup is more than just a meal—it’s an invitation to savor the intricacies of its ingredients.

With its bold spices, aromatic herbs, and hearty beans, this soup embodies warmth and richness.

Whether you’re an experienced chef or a home cook seeking a new adventure, this dish promises to be a delightful addition to your culinary repertoire.

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Spicy Chorizo and Bean Soup

1 large white onion, finely sliced

2 cloves of garlic, finely chopped

1 teaspoon smoked paprika

2 celery stalks, cut into fine slices

2 roman tomatoes, quartered and cut into chunks

1-16 ounce can pinto beans, drained, rinsed

4 cups chicken stock

1/2 pound pork chorizo, torn into small chunks

2 tablespoons olive oil

Black pepper

First dice the onions and celery. Then quarter and chop the tomatoes, and mince garlic. Set all of that aside.

Remove the casing from the chorizo and pull it apart into small pieces.

In a medium stock pot over medium-high heat, heat 1 tablespoon olive oil. When heated, add chorizo and fry until crisp about 2 to 4 minutes.

Using a slotted spoon, spoon out chorizo onto a paper towel lined plate, and set aside.

Lower the heat to medium and add 1 tablespoon of olive oil and heat. Now add the chopped onion, and celery.

Cook while stirring until tender, about 6 to 8 minutes. Next add chopped garlic and smoked paprika and mix in well, frying another 1 to 2 minutes. Add chopped tomatoes and mix in well. Cook for another minute.

Next add the beef stock and chorizo. Bring to a boil, turn heat down, and simmer for 10 minutes.

Next add drained pinto beans, and cook for about 5 minutes.

Serve warm in soup bowls and spoon sour cream on top and sprinkled with chopped cilantro.

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