Spicy Chorizo Soup

Course: Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 561kcal

Author: Lord Byron's Kitchen

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!

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.