Spicy Chorizo Vegetable Soup

Spicy Chorizo Vegetable Soup combines chorizo sausage with potatoes and vegetables  in a festively spiced broth in 30 minutes.
Spicy Chorizo Vegetable Soup

Spicy Chorizo Vegetable Soup

By Sue Lau | Palatable Pastime

Spicy Chorizo Vegetable Soup is my recipe  of the day with the blogging group Soup Saturday Swappers. We post monthly on various themes for soups,  stews, chowders and chili.

This month it’s national  potato month. I was getting down to the wire on what to make for this one. I had  intended to post an Irish Potato Chowder but seem to have misplaced the recipe. Don’t worry. It will turn up.

Spicy Chorizo Vegetable Soup

In the meantime I scrounged the kitchen for bits of stuff I could put into my soup. Diving into the freezer, I found a bag of roasted hatch chilies, some frozen corn, plus a bag of cooked  crumbled chorizo.

I will buy up chorizo then brown it off in  a skillet then pack it in a ziploc in the freezer. This will be used most often in omelets or mixed into  hash browns at breakfast, or perhaps a breakfast burrito. It also makes a quick addition to potato skins or nachos.

But in this case it finds its end in my soup. And I will pick up more and rinse, lather and repeat my strategy of cooking meats ahead.

The rest is quite simple and most people will have those around the kitchen. Don’t worry if you don’t have a stash of Hatch chilies. Cans of  chopped green chilies will be fine.


Soup Saturday Swappers

Let’s Celebrate National Potato Month!

Spicy Chorizo Vegetable Soup

Spicy Chorizo Vegetable Soup

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Spicy Chorizo Vegetable Soup

Spicy Chorizo Vegetable Soup

No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 6


  • 1-1/2 cups chopped onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1-1/2 pounds russet potatoes peeled and diced
  • 1 cup diced roasted hatch green chilies or mild green chilies
  • 1 cup frozen corn
  • 14.5 ounce can diced tomatoes with liquid
  • 14.5 ounce can cut green beans with liquid
  • 8 ounces cooked crumbled chorizo sausage
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped cilantro


  • Saute the onion and garlic in the oil in a soup pot until onion softens.
  • Add the remaining ingredients except cilantro and bring to a boil.
  • Reduce heat, cover and simmer for 12 minutes or until potatoes are tender.
  • Stir in cilantro prior to serving.


From the kitchen of palatablepastime.com
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Spicy Chorizo Vegetable Soup

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11 responses

  1. OOohh, you do like your spice as do I but Frank is spice sensitive so I always have to ease up on them. Perhaps I should just come have dinner with you.

  2. Were you looking in my freezer? I do much the same, and I also have lots and lots and lots of roasted Hatch Chiles in there as well. This soup sounds like an absolute winner.

    • I think this cleaned out my Hatch so I have to wait 6 months now unless I find a place that has them in their freezer. I have been encountering some places selling thawed frozen fresh cider which is nice. I have some berries and pumpkin in the freezer and some apple pie filling I made. Freezers are goldmines!

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