Smokey Mexican Pork Chorizo Soup

This hearty and warming chorizo soup is full of smoky flavour. Great for a chilly night!

Pork ribs
 

Cut: Sausage
Prep Time: 5 minutes

Cook Time: 30 minutes
Number of Servings: 6

 

Ingredient

  • 4 chorizo sausages, casing removed

  • 1 Tbsp (15 mL) canola oil, divided

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 cup (500 mL) low sodium beef broth

  • 1 - 19 oz (540 mL) can kidney beans, rinsed and drained

  • 1 - 28 oz (798 mL) cans no salt added stewed tomatoes

  • 2 Tbsp (30 mL) chili powder

  • 1 Tbsp (15 mL) smoked paprika

  • 1/4 tsp (1 mL) sea salt or to taste

  • 1/4 tsp (1 mL) freshly ground pepper

  • parsley, chopped (optional)

Directions:

  1. Remove casing from sausage and roll into bite-size meatballs.

  2. In a Dutch oven, heat 1/2 Tbsp (7 mL) oil over medium-high heat. Fry meatballs until browned, about 8-10 minutes. Remove from the pan and set aside.

  3. Pour remaining oil into the pan. Add onion and saute for 4-5 minutes or until tender. Stir in the garlic and continue to saute, about 1 minute.

  4. Return meatballs to the pot. Add beef broth, beans, tomatoes, chili powder, smoked paprika, salt and pepper. Simmer for about 10 - 15 minutes until meatballs are cooked through. Transfer to bowls and sprinkle with parsley.

Nutritional Analysis

 

YIELD:

6 servings.
 

SERVING SIZE:

1 1/2 cups (375 mL )per servings

Per Serving
Calories 370
Total Fat 18 g
Saturated Fat 6 g
Cholesterol 50 mg
Carbohydrates 31 g
Fiber 9 g
Sugars 7 g
Protein 22 g
Sodium 760 mg
Potassium 589 mg
 

Source: SaskPork

 
 
Lunch, Dinner, Soups & StewsDorothy Method: Pan-fry, Cut: Sausage & Weiner