Southwest Chorizo Soup Recipe

Lauren Keating | Healthy Delicious

Southwest Chorizo Soup is spicy and so satisfying. Wouldn't corn bread be great with this?

Southwest Chorizo Soup Photo

One of the nice of the things about homemade soup is how forgiving it is to make. You can add just about anything to a pot of broth and it will be amazing. This southwest chorizo and rice soup was a happy accident – I originally planned to make a chorizo and corn chowder (yum, right?) but after I started cooking I realized that my potatoes weren’t good. With a few quick modifications I was able to turn it into a completely different – and equally as delicious – meal.

This chorizo and rice soup reminds me a lot of Campbell’s chicken and sausage gumbo. Which is fine with me, since that’s one of the few premade soups that I actually buy on a regular basis. We ate it with jalapeno cheddar beer bread, and it was a deliciously satisfying dinner.

To start, brown some fresh chorizo. I’m kind of obsessed with chorizo – I use it in everything from omelets to stuffed peppers. I buy a pound or two every time Whole Foods runs a sale on sausage (which seems like it’s once a month) and love using it to add flavor to my recipes.

Southwest Chorizo Soup Picture

If you’ve never had it, it’s pork sausage flavored with smoked paprika. If you can’t find chorizo, you can substitute hot Italian sausage in this soup recipe. The final result will have a slightly different flavor profile, but it will still be delicious. It goes back to that whole versatility thing.

Once your sausage is browned, make a quick roux from flour and vegetable oil. This will give the broth some body and add a ton of flavor to the recipe.

Then add the vegetables and let them cook for a few minutes, just until they begin to soften, before adding vegetable stock and fire roasted tomatoes. The soup might look like it has way too much broth at this point, but that’s okay – the rice will end up soaking up a ton of liquid as it cooks. Add the beans and corn just before serving, since you only need to heat them through. 

If you love the combination of beans and chorizo, be sure to try this recipe for Spanish fabada too!

Southwest Chorizo Soup Image

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Southwest Chorizo Soup Recipe

    10 Servings


  • 2 tablespoons Vegetable Oil
  • 1 pound Chorizo Sausage, Sliced
  • 2 tablespoons All-Purpose Flour
  • 2 stalks Celery, Diced
  • 2 Carrots, Peeled and diced
  • 1 Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 jalapeños Jalapeño, Minced
  • 4 cups Vegetable Stock
  • 1 14.5 ounce can Diced Fire-Roasted Tomatoes
  • 1/2 cup Parboiled Rice
  • 1 tablespoon Cajun Seasoning
  • 1 15 oz can Canned Black Beans, Drained
  • 1 cup Frozen Corn


  1. Heat the oil to a large stock pot over medium high heat. Add the chorizo and cook until browned, 3-5 minutes. Use a slotted spoon to transfer the sausage to a plate.
  2. Reduce heat to medium and whisk in the flour to form a paste. Cook, stirring constantly, until the mixture reduces and turns a deep caramel color, 15-20 minutes. 
  3. Add the celery, onion, carrot, pepper, and jalapeno; cook until beginning to soften, about 8 minutes.
  4. Add the vegetable stock, tomatoes, rice, and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes or until the rice is cooked.
  5. Stir in the beans and corn and simmer 5-10 minutes, or until heated through. 


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Related Recipes:
Soup Recipes, Healthy Eating Recipes, Lunch Recipes, Dinner Recipes, Easy Dinner Recipes, Sausage Recipes, Pepper Recipes, Tomato Recipes, Spicy Recipes, Simmered Recipes
Recipe Yields:
10 servings
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Author: Lauren Keating
Recipe Yields: 10 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 118
Calories 269

% Daily Value*
Total Fat 15g
  Saturated Fat 5g
Sodium 779mg
Total Carbohydrate 19g
  Dietary Fiber 2g
  Sugars 1g
Protein 13g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lauren Keating

About Lauren

Lauren is all about eating lots of fresh, in-season fruits and vegetables, whole grains. She blogs by the mantra, "If it's not delicious, it's not worth eating," over on Healthy. Delicious., and we couldn't agree more! We're so glad she's our Soups Fanatic!

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