Mexican Chorizo and Potato Soup [ 55 min ]
This vibrant soup is a true celebration of Mexican flavors, combining spicy chorizo with tender potatoes and a blend of colorful vegetables. Perfect for chilly evenings, it promises warmth and comfort in every spoonful. The smoky, spicy aroma fills the kitchen, making it impossible to resist diving into a bowl. It’s easy to make yet delivers a complexity of flavors that will impress anyone lucky enough to share a meal with you. Enjoy making this hearty soup in under an hour!
Ingrédients
- 1 tablespoon olive oil
- 1 pound Mexican chorizo, casing removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1 can (15 oz) diced tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chorizo and cook, breaking it up with a spatula, until browned, about 5-7 minutes.
- Add diced onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a boil.
- Add diced potatoes, carrots, and celery to the pot.
- Stir in the diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper.
- Reduce heat to a simmer and cook until the vegetables are tender, about 25-30 minutes.
- Stir in the chopped cilantro just before serving.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 28gProtéines: 18gFat: 19gSucre: 6g
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