When I’m craving something deeply satisfying with a punch of flavor, I always reach for this Chicken and Chorizo Soup recipe.
It brings the smokiness of Spanish-style chorizo and the comfort of tender chicken into one spicy, rich, and soul-warming bowl.
This isn’t your average chicken soup — it’s bold, it’s zesty, and it makes a full meal all on its own.
Is Chicken And Chorizo A Good Combo?
Yes, chicken and chorizo make a great combo. I love how the smoky, spicy chorizo boosts the mild flavor of chicken.
The mix adds depth and richness to soups, stews, and rice dishes. I often use them together when I want bold, hearty flavors.
Can Chicken And Chorizo Be Cooked Together?
Yes, I cook chicken and chorizo together often. They pair well and cook at similar times. I brown the chorizo first to release its oils.
Then I add the chicken to soak up the flavor. The mix creates a rich, savory dish every time.
How To Make Chicken And Chorizo Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course / Soup
Cuisine: Spanish-Inspired / Fusion
Yield: Serves 4 hearty portions
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon
- Measuring spoons and cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 150g (about 5 oz) Spanish chorizo, sliced into half moons
- 2 skinless, boneless chicken breasts, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional for heat)
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup canned white beans, drained and rinsed
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
- A wedge of lemon, for serving (optional but brightens it up)
Instructions
Sauté The Aromatics
I heat olive oil in my Dutch oven over medium heat. Then I add the chopped onion and let it soften for about 4 minutes. I stir in the minced garlic and cook for another minute until fragrant.
Brown The Chorizo And Chicken
Next, I add the chorizo and cook it for 3–4 minutes until it starts releasing its oils. Then I add the diced chicken and cook until it’s no longer pink on the outside.
Season It Right
I stir in the smoked paprika, ground cumin, and chili flakes. I make sure everything is well-coated in the spices to deepen the flavors.
Add Liquids And Simmer
Now I pour in the diced tomatoes and chicken broth. I bring the pot to a simmer and let it cook for 15 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
Add Beans And Adjust Seasoning
I stir in the white beans and let them heat through for about 5 more minutes. I taste and add salt and pepper as needed.
Serve Hot And Garnish
Once it’s ready, I ladle the soup into bowls, top it with freshly chopped parsley, and squeeze in a little lemon juice for a bright finish.
Nutrition Facts Of Chicken And Chorizo Soup
- Calories: 380
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Sodium: 780 mg
- Sugar: 5 g
Serving Suggestions Of Chicken And Chorizo Soup
With Crusty Bread
I love serving this with a slice of crusty sourdough or a garlic baguette. It soaks up the broth like a dream.
Topped With Avocado
When I’m in the mood to add a creamy contrast, I add diced avocado right on top.
Over Rice Or Quinoa
To stretch the soup further, I pour it over a small bowl of rice or quinoa.
Tips And Variations Of Chicken And Chorizo Soup
Use Leftover Chicken
If I have roasted chicken or rotisserie leftovers, I skip the raw chicken and stir it in during the last 5 minutes.
Swap The Beans
Black beans or chickpeas work just as well. Sometimes I even go bean-free if I want it lower in carbs.
Add Veggies
I’ve tossed in kale, spinach, or even diced zucchini in the last few minutes for a veggie boost.
Adjust The Heat
If you prefer a mild version, skip the chili flakes. If you’re like me and love spice, a splash of hot sauce doesn’t hurt.
Note
Make sure to choose Spanish-style cured chorizo, not the raw Mexican version. It holds up beautifully in soups and releases flavorful oils that add smoky depth to the broth.
Conclusion
This Chicken and Chorizo Soup has become a go-to comfort dish in my kitchen. It’s rustic, hearty, and loaded with complex flavors from just a handful of ingredients.
Whether I’m making a batch to impress guests or meal prepping for the week, this recipe never fails.
Chicken And Chorizo Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon
- Measuring spoons and cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 red bell pepper diced
- 150 g about 5 oz Spanish chorizo, sliced into half moons
- 2 skinless boneless chicken breasts, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes optional for heat
- 1 can 14 oz diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup canned white beans drained and rinsed
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- A wedge of lemon for serving (optional but brightens it up)
Instructions
Sauté The Aromatics
- I heat olive oil in my Dutch oven over medium heat. Then I add the chopped onion and let it soften for about 4 minutes. I stir in the minced garlic and cook for another minute until fragrant.
Brown The Chorizo And Chicken
- Next, I add the chorizo and cook it for 3–4 minutes until it starts releasing its oils. Then I add the diced chicken and cook until it’s no longer pink on the outside.
Season It Right
- I stir in the smoked paprika, ground cumin, and chili flakes. I make sure everything is well-coated in the spices to deepen the flavors.
Add Liquids And Simmer
- Now I pour in the diced tomatoes and chicken broth. I bring the pot to a simmer and let it cook for 15 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
Add Beans And Adjust Seasoning
- I stir in the white beans and let them heat through for about 5 more minutes. I taste and add salt and pepper as needed.
Serve Hot And Garnish
- Once it’s ready, I ladle the soup into bowls, top it with freshly chopped parsley, and squeeze in a little lemon juice for a bright finish.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.