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
Scale
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.
