Warm up your evenings with this Spicy Chorizo & Creamy White Bean Soup that's bursting with flavor! This easy recipe combines tasty chorizo, nutritious white beans, and fresh veggies for a comforting meal in no time. Perfect for cozy nights, you'll love each spoonful. Ready to make it?
8 oz chorizo sausage, casing removed and crumbled
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
1 celery stalk, diced
1 can (15 oz) white beans (such as cannellini or navy beans), rinsed and drained
4 cups low-sodium chicken broth
1 can (14.5 oz) diced tomatoes, with juice
1 teaspoon smoked paprika
½ teaspoon cumin
1 bay leaf
Salt and pepper to taste
2 cups fresh spinach or kale, chopped
2 tablespoons olive oil
Fresh cilantro or parsley for garnish (optional)
![To make Chorizo White Bean Soup, you'll need these ingredients: - 8 oz chorizo sausage, casing removed and crumbled - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 1 celery stalk, diced - 1 can (15 oz) white beans (such as cannellini or navy beans), rinsed and drained - 4 cups low-sodium chicken broth - 1 can (14.5 oz) diced tomatoes, with juice - 1 teaspoon smoked paprika - ½ teaspoon cumin - 1 bay leaf - Salt and pepper to taste - 2 cups fresh spinach or kale, chopped - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish (optional) For substitutions, you can use turkey chorizo for a leaner option. If you want a vegetarian version, swap the chorizo with a plant-based sausage. You can also use vegetable broth instead of chicken broth for a meat-free soup. This hearty soup packs a punch in nutrition. Each serving has about 300 calories. Here's the macronutrient breakdown: - Carbohydrates: 35g - Fats: 15g - Proteins: 12g This soup is gluten-free. It's also high in fiber, thanks to the beans and veggies. Enjoy it as a filling meal that warms you up and keeps you satisfied. To make this soup, start by preparing the chorizo, vegetables, and beans. - Remove the casing from 8 oz of chorizo. - Crumble the sausage into small pieces. - Dice 1 medium onion, 2 carrots, and 1 celery stalk. - Mince 3 cloves of garlic. - Rinse and drain 1 can (15 oz) of white beans. For tools, you will need: - A large pot - A cutting board - A knife - A wooden spoon - Measuring cups and spoons Now, let’s cook! 1. Heat 2 tablespoons of olive oil in your large pot over medium heat. 2. Add the crumbled chorizo and cook for about 5 minutes. It should start to brown. 3. Next, add the diced onion, carrots, and celery. Sauté for 5-7 minutes. The veggies must soften and the onion should turn translucent. 4. Stir in the minced garlic, 1 teaspoon smoked paprika, and ½ teaspoon cumin. Cook for 1 minute until you smell the spices. 5. Pour in 4 cups of low-sodium chicken broth. Add 1 can (14.5 oz) of diced tomatoes with juice and the rinsed white beans. 6. Toss in 1 bay leaf and bring the soup to a boil. Reduce the heat to low and let it simmer for 20 minutes. 7. Remove the bay leaf. Season with salt and pepper to taste. 8. Stir in 2 cups of chopped spinach or kale. Cook for another 5 minutes until the greens wilt. Serve this soup hot. It pairs well with crusty bread or a fresh salad. You can also garnish with fresh cilantro or parsley for added flavor. Enjoy this hearty meal with loved ones! When you cook chorizo white bean soup, watch out for a few things. First, don’t rush the browning of the chorizo. This step builds flavor. If you cook it too fast, you lose that rich taste. Second, be careful with salt. The broth and chorizo can be salty, so taste first before adding more. For spice levels, remember that chorizo can vary in heat. If you like it milder, use less chorizo or choose a mild type. You can also add a little sugar to balance out the heat. To boost the flavor, consider adding herbs like thyme or rosemary. They pair well with the soup's richness. You might also sprinkle in some crushed red pepper for extra heat. For creaminess, try adding a splash of cream or coconut milk. You can also blend a portion of the soup before serving. This makes it thicker and richer without adding heavy cream. Using canned beans saves time. They are ready to go and cut down on cooking time. If you prefer dried beans, soak them overnight. This helps them cook faster. To speed up cooking, use a pressure cooker. It can cut the cooking time for beans down to just a few minutes. This way, you get a delicious meal in no time! For the full recipe, check out the complete details to get started on your chorizo white bean soup! {{image_2}} You can create a meatless chorizo option using plant-based sausage. Look for brands that mimic the taste of chorizo well. You can also use mushrooms to add a hearty texture. For beans, try pinto beans or black beans if you want a different flavor. Both will blend nicely into the soup. To change the spice level, add more or less smoked paprika. If you love heat, add cayenne pepper or crushed red pepper flakes. For a milder version, use sweet paprika and skip the hot spices. You can mix in herbs like oregano or thyme for extra flavor. Feel free to toss in more veggies! Zucchini, bell peppers, or corn are great options. You can also add grains like quinoa or rice for a filling soup. Just make sure to cook the grains separately and add them before serving. This keeps everything from getting mushy and adds a nice bite. For the full recipe, check here: [Full Recipe]. To keep your chorizo white bean soup fresh, use airtight containers. Glass containers work great. Store the soup in the fridge for up to four days. If you want to freeze it, let it cool first. Use freezer-safe bags or containers. This way, you can enjoy it later without losing flavor. When reheating, keep the soup flavorful. For the stovetop, heat over low to medium heat. Stir often to prevent sticking. If you use the microwave, heat it in short bursts. Stir between each burst to heat evenly. This keeps the soup creamy and tasty. In the fridge, the soup lasts about four days. In the freezer, it can stay good for three months. Always check for signs of spoilage. If it smells off or has a strange color, it's best to throw it away. Enjoy your meal fresh and safe! Yes, you can make this soup in a slow cooker. Here’s how: - Start by browning the chorizo in a pan. - Add the cooked chorizo to the slow cooker. - Then, add the diced onion, carrots, celery, garlic, and spices. - Pour in the chicken broth, tomatoes, and beans. - Stir well and cover. Cook on low for 6-8 hours, or high for 3-4 hours. - Finally, stir in the spinach just before serving. If you want a different meat, try Italian sausage or turkey sausage. For a vegetarian option, use plant-based chorizo or mushrooms. You can also add smoked paprika for that unique flavor. To boost the heat, add crushed red pepper flakes or diced jalapeños. You can also use spicy chorizo instead of mild. A splash of hot sauce at the end can kick things up too. This soup pairs well with crusty bread or cornbread. A fresh salad with a light vinaigrette makes a great side too. For drinks, a light beer or sparkling water can complement the flavors nicely. You can find the full recipe in the earlier section. This blog post covers everything you need for making Chorizo White Bean Soup. We explored the right ingredients, cooking steps, and serving tips. You learned how to avoid common mistakes and enhance the soup's flavor. We also shared storage practices and answered some FAQs. With these insights, you can easily prepare a tasty soup. Enjoy experimenting with variations and making it your own. Now, gather your ingredients and start cooking!](https://mycookingcast.com/wp-content/uploads/2025/05/5500fd24-2963-42d5-9d6c-95e7e1e7f5ad-250x250.webp)