Smokey Mexican Pork Chorizo Soup
This hearty and warming chorizo soup is full of smoky flavour. Great for a chilly night!
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:
Remove casing from sausage and roll into bite-size meatballs.
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.
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.
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
