If you are searching for a soul-warming, flavorful meal that comes together effortlessly, you have to try this Chorizo and Potato Soup Recipe. This hearty soup perfectly balances the smoky spice of chorizo chicken sausage with tender Yukon Gold potatoes, creating a cozy dish that’s both comforting and invigorating. Every spoonful is packed with savory goodness, fresh vegetables, and a splash of vibrant fire-roasted tomatoes, making it a perfect go-to for any season when you crave something wholesome and delicious.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that each play an important role in building layers of taste and texture. From the aromatic base of onion and garlic to the creamy chunks of potato, each item is essential to achieving that perfect bowl of Chorizo and Potato Soup Recipe.
- 12 oz chorizo chicken sausage: Adds a smoky, spicy depth and hearty protein to the soup.
- 3 medium Yukon Gold potatoes, diced: Provide a buttery texture and absorb the soup’s flavors beautifully.
- 1 medium onion, chopped: Creates a fragrant, savory foundation when sautéed.
- 4 garlic cloves, minced: Imparts a bold aroma and subtle punch of flavor.
- 2 medium carrots, diced: Bring a subtle sweetness and vibrant color.
- 2 stalks celery, chopped: Add crunch and a mild, earthy undertone.
- 6 cups low-sodium chicken broth: The rich, flavorful liquid base that gently simmers everything together.
- 14.5 oz canned fire-roasted diced tomatoes (undrained): Introduce a smoky, slightly charred tang that lifts the entire soup.
- Fresh cilantro for garnish: Adds a burst of bright, fresh herbiness to finish the dish.
How to Make Chorizo and Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by warming a drizzle of olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, celery, and diced carrots, cooking for about 6 minutes until they soften and fill your kitchen with a mouthwatering aroma. This step is crucial as it builds the flavor base that makes this Chorizo and Potato Soup Recipe so irresistible.
Step 2: Cook the Chorizo
Next, add the chorizo chicken sausage to the pot. Let it brown nicely for about 5 minutes, breaking it apart with a spoon as it cooks. The chorizo will release its smoky oils, infusing the savory veggies and bringing that signature spicy character you’re craving.
Step 3: Add Potatoes and Tomatoes
Stir in the diced Yukon Gold potatoes and the entire can of fire-roasted diced tomatoes, juice and all. These tomatoes add vibrant color and a subtle smokiness that perfectly complements the chorizo. Pour in enough chicken broth to cover the ingredients by about an inch, setting the stage for a tender, flavor-packed soup.
Step 4: Simmer Until Tender
Bring the pot to a gentle boil, then reduce the heat and let everything simmer uncovered for 25 minutes. The potatoes should become fork-tender, absorbing all of the delicious flavors swirling in the broth. This step is where your Chorizo and Potato Soup Recipe transforms into a hearty meal that’s both soothing and satisfying.
Step 5: Season and Garnish
Finally, season the soup with salt and pepper to taste. Don’t be shy here—seasoning is key to making that chorizo and potato magic come alive. Serve each bowl with a sprinkle of fresh cilantro, adding a fresh, vibrant finish that brightens every bite.
How to Serve Chorizo and Potato Soup Recipe
Garnishes
Fresh cilantro is the classic topper for this soup, but you can also add a dollop of sour cream or a sprinkle of shredded cheese if you like a creamy contrast. For an extra kick, a few thin slices of jalapeño or a dash of smoked paprika can elevate the experience even further.
Side Dishes
This soup stands beautifully on its own, but pairing it with a warm crusty bread or garlic toasted baguette is a game-changer. Simple green salads or roasted vegetables also make perfect companions that balance the rich and hearty nature of the soup.
Creative Ways to Present
Serve the soup in mason jars for a casual gathering or in rustic bowls to bring out the cozy vibe. You can also turn it into a fun interactive meal by placing bowls of toppings alongside—think chopped avocado, shredded cheese, tortilla strips, or even a squeeze of fresh lime for bright acidity.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Chorizo and Potato Soup Recipe, simply transfer them to an airtight container and refrigerate for up to 3 days. The flavors will meld even more overnight, making the soup taste just as good, if not better, the next day.
Freezing
This soup freezes wonderfully. Cool it completely before portioning into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months, giving you a delicious homemade meal ready for those busy days when cooking feels like a chore.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally until heated through. If the soup has thickened in the fridge or freezer, add a splash of broth or water to bring it back to your desired consistency.
FAQs
Can I use pork chorizo instead of chicken sausage?
Absolutely! Pork chorizo offers a richer, spicier flavor which works wonderfully in this soup. Just adjust the seasoning if needed since pork chorizo can sometimes be saltier.
What potatoes work best for this soup?
Yukon Gold potatoes are ideal because of their creamy texture and ability to hold shape during cooking. Russets will also work but may break down more and thicken the soup.
Is this soup spicy?
The spice level depends on your choice of chorizo sausage. Chicken chorizo tends to be milder, but you can always ramp things up with spicier chorizo or added chili flakes.
Can I make this recipe vegetarian?
To keep it vegetarian, swap out chorizo for smoked paprika seasoned mushrooms or plant-based sausage alternatives. Use vegetable broth instead of chicken broth for a full vegetarian version.
How long does it take to make the soup?
The total active cooking time is about 30 minutes, plus around 15 minutes for prep. It’s a perfect weeknight dinner option when you want something comforting but quick.
Final Thoughts
This Chorizo and Potato Soup Recipe is truly one of those dishes that feels like a warm hug in a bowl, perfect for sharing with family or friends on a chilly evening. It’s simple to make, packed with flavor, and endlessly customizable. I can’t wait for you to try it and enjoy all those cozy, smoky, and vibrant flavors melding together as much as I do!
Print
Chorizo and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Low Fat
Description
This hearty Chorizo and Potato Soup combines flavorful chorizo chicken sausage with tender Yukon Gold potatoes and a medley of vegetables simmered in a savory broth. Enhanced with fire-roasted tomatoes and fresh cilantro, this comforting soup is perfect for a satisfying weeknight meal that serves six.
Ingredients
Meat
- 12 oz chorizo chicken sausage
Vegetables
- 3 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
Liquids & Canned Goods
- 6 cups low-sodium chicken broth
- 14.5 oz canned fire-roasted diced tomatoes (undrained)
Garnish
- Fresh cilantro for garnish
Others
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot over medium heat, drizzle olive oil. Add the chopped onion, minced garlic, celery, and diced carrots. Cook these together, stirring occasionally, until they soften, which takes about 6 minutes.
- Cook the Chorizo: Add the chorizo chicken sausage to the pot with the vegetables. Brown the sausage thoroughly, breaking it into smaller pieces as it cooks, about 5 minutes.
- Add Potatoes and Tomatoes: Stir in the diced potatoes and the undrained canned fire-roasted diced tomatoes. Pour in enough chicken broth to cover all ingredients by about an inch, then bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for approximately 25 minutes, or until the potatoes are tender enough to be pierced easily with a fork.
- Season and Garnish: Taste the soup and season with salt and pepper as desired. Serve hot, garnished generously with fresh cilantro.
Notes
- For a spicier kick, use chorizo with added chili or paprika.
- Yukon Gold potatoes hold their shape well, but you can substitute with Russet or red potatoes if preferred.
- Low-sodium chicken broth is recommended to control salt levels, but regular broth can be used adjusting salt accordingly.
- For a thicker soup, mash some of the potatoes before serving.
- Serve with crusty bread or warm tortillas for a complete meal.
