Rachael Ray Chorizo Soup Recipe
When you're craving a hearty and comforting soup, Rachael Ray’s chorizo soup is such a satisfying choice for both taste and tummy!You’ll love how the smoky chorizo melds beautifully with the fresh kale and hearty potatoes.One trick that I’ve found makes a huge difference is browning the chorizo for a few extra minutes to deepen the flavor.
Servings: 6
Ingredients
- 1 tbsp Olive Oil
- 1 lb Chorizo
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 Serrano Pepper sliced
- 1 tsp Paprika
- Salt and Pepper to taste
- 14 oz Black Beans canned, drained
- 4 cups Chicken Broth
- 1 Red Bell Pepper chopped
- 2 cups Corn frozen or fresh
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add chorizo and cook until crispy, about 4-5 minutes.
- Remove and set aside.
- In the same pan, add onion, garlic, and serrano pepper.
- Cook until onion is tender, around 5-6 minutes.
- Add paprika, salt, and pepper.
- Stir in black beans, chicken broth, and chopped red bell pepper.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add corn to the pot and continue to simmer for an additional 10 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Return chorizo to the pot, stirring to combine all ingredients, and heat through.