A great way to use some of our frozen veggies is in thick, hearty stews and soups. This summery soup has corn, tomatoes, chorizo and loads of delicious black beans to keep you full and help you forget a little about all that snow piling up outside. Or, if it's in the middle of summer, this is a great big-batch soup to make once and enjoy all week! 

 Oil
 1 lb chorizo
 1 onion, small dice (about 1-1.5 cups)
 2 cloves garlic, minced
 1 tbsp finely minced jalapeño. For a little less heat, try our candied jalapeños & remove the seeds.
 1-2 tbsp chipotle sauce from canned adobo peppers
 1 tbsp of Taco Spice or Chili blend: for DIY, use any combination of cayenne, red pepper flakes, garlic powder, onion powder, oregano, chili powder, chipotle, cumin, and smoked paprika
 1 tsp salt
 1 finely chopped adobo pepper (optional, if you like it hot)
 1 pint frozen sweet corn, defrosted (or 2 cups fresh corn kernels)
 2 cups chicken stock, warmed
 4 cups or 32 oz diced tomatoes (if frozen, thaw first)
 3 cups cooked black or pinto beans
 Garnish options: sour cream, tortilla chips, avocado, grated cheddar cheese, chopped cilantro, limes, finely sliced scallions or garlic scapes, candied jalapeños, shredded lettuce or cabbage

1

Bring oil to heat over medium-high till shimmering. Add in chorizo and break apart with wooden spoon as it browns. When almost fully cooked, remove with a slotted spoon to another plate.

2

In the same pot, add in your finely diced onions and stir to coat. Cook for 5-7 minutes over medium heat, then add in garlic and jalapeño and cook for 2 additional minutes. Add in chipotle sauce, spice blend, salt and stir-- allowing the spices to bloom and fill your kitchen with that delicious smell. Cook for 2 or 3 more minutes, being careful not to burn.

3

Add in chopped adobo pepper if using, sweet corn, chicken stock, tomatoes and their juice, and stir well. Bring to a boil, and reduce heat to simmer. Allow to cook uncovered for 20-30 minutes, till flavors are fully combined.

4

Stir in beans and chorizo, and cook till hot and bubbling and heated through-- an additional 10-15 minutes.

5

Serve with a bunch of your favorite toppings and in case you're feeling beachy, a Mexican beer.

Ingredients

 Oil
 1 lb chorizo
 1 onion, small dice (about 1-1.5 cups)
 2 cloves garlic, minced
 1 tbsp finely minced jalapeño. For a little less heat, try our candied jalapeños & remove the seeds.
 1-2 tbsp chipotle sauce from canned adobo peppers
 1 tbsp of Taco Spice or Chili blend: for DIY, use any combination of cayenne, red pepper flakes, garlic powder, onion powder, oregano, chili powder, chipotle, cumin, and smoked paprika
 1 tsp salt
 1 finely chopped adobo pepper (optional, if you like it hot)
 1 pint frozen sweet corn, defrosted (or 2 cups fresh corn kernels)
 2 cups chicken stock, warmed
 4 cups or 32 oz diced tomatoes (if frozen, thaw first)
 3 cups cooked black or pinto beans
 Garnish options: sour cream, tortilla chips, avocado, grated cheddar cheese, chopped cilantro, limes, finely sliced scallions or garlic scapes, candied jalapeños, shredded lettuce or cabbage

Directions

1

Bring oil to heat over medium-high till shimmering. Add in chorizo and break apart with wooden spoon as it browns. When almost fully cooked, remove with a slotted spoon to another plate.

2

In the same pot, add in your finely diced onions and stir to coat. Cook for 5-7 minutes over medium heat, then add in garlic and jalapeño and cook for 2 additional minutes. Add in chipotle sauce, spice blend, salt and stir-- allowing the spices to bloom and fill your kitchen with that delicious smell. Cook for 2 or 3 more minutes, being careful not to burn.

3

Add in chopped adobo pepper if using, sweet corn, chicken stock, tomatoes and their juice, and stir well. Bring to a boil, and reduce heat to simmer. Allow to cook uncovered for 20-30 minutes, till flavors are fully combined.

4

Stir in beans and chorizo, and cook till hot and bubbling and heated through-- an additional 10-15 minutes.

5

Serve with a bunch of your favorite toppings and in case you're feeling beachy, a Mexican beer.

Chorizo Taco Soup

4 Comments

  1. Terry Koishor on January 18, 2016 at 12:20 am

    This soup is delicious made exactly as recipe states. Not too spicy but very flavorful.

  2. Andrea on January 18, 2016 at 3:46 am

    We made this tonight and it was tasty! Has some heat so good for the winter.

  3. Katie on January 19, 2016 at 12:23 am

    Made this tonight for dinner. Didn’t have the adobo peppers or chipotle sauce, so we just made it without those, and it was still delicious! It still had quite some heat to it though (we left the seeds from the jalapeno in since we didn’t have the other peppers). Delicious!

  4. Mary Fulton on January 20, 2016 at 5:38 pm

    Outstanding! Made this at work for lunch! Bravo!

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