When the weather turns chilly or you crave something deeply comforting with a kick, this Mexican Chorizo Soup is the perfect one-pot meal. It’s surprisingly straightforward to make, yet delivers bold, smoky, and savory flavors that taste like you simmered it all day. This Mexican Chorizo Soup is guaranteed to become a new family favorite.

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Why You’ll Love This Mexican Chorizo Soup

• Bold, Layered Flavors: Spicy chorizo, sweet corn, and earthy beans create a complex, satisfying taste.
• Complete One-Pot Meal: Packed with protein, veggies, and carbs for an easy, cleanup-friendly feast.
• Effortless & Forgiving: Adaptable recipe that’s hard to mess up and perfect for busy nights.
• Amazing Leftovers: Flavors meld and deepen overnight, making next-day lunch even better.

Ingredients & Tools

• 450 g Mexican chorizo, casings removed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, finely diced (seeds removed for less heat)
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 800 g can of crushed tomatoes
• 1.5 L chicken or vegetable broth
• 400 g can of black beans, rinsed and drained
• 250 g frozen corn
• 1 lime, juiced
• To taste salt and freshly ground black pepper
• For serving: fresh cilantro, avocado slices, sour cream, tortilla chips

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a sharp knife.

Notes: Using a good quality, flavorful chorizo is key—it’s the foundation of the entire dish. Don’t skip the fresh lime juice at the end; that bright, acidic pop ties everything together.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Chorizo is your flavor base. Look for raw, Mexican-style chorizo, not the hard, Spanish variety. It should be soft and come in casings that you’ll need to squeeze out into the pot. This is where all that amazing, spicy oil comes from.
• Don’t rush the first step. Letting the chorizo brown properly and the onions soften in its rendered fat is non-negotiable. This builds a deep, savory foundation that you simply can’t get any other way.
• Spice control is in your hands. The jalapeño is your main source of fresh heat. For a milder soup, remove all the seeds and ribs. For more kick, leave some in or add a pinch of cayenne pepper with the other spices.
• Broth quality matters. Since this is a soup, your broth is a star player. Using a low-sodium broth allows you to control the salt level perfectly, especially since the chorizo and canned tomatoes can be quite salty already.

How to Make Mexican Chorizo Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for 3–4 days.
• Freezer: Portion into freezer-safe containers (leave space for expansion) and freeze up to 3 months.
• Reviving: Reheat gently on the stovetop, adding a splash of broth or water if too thick.

Serving Suggestions

Complementary Dishes

• Warm Cornbread or Tortillas — The sweet, crumbly texture of cornbread is perfect for soaking up the rich broth, or you can use warm tortillas for a more traditional feel.
• A Simple Green Salad — A crisp salad with a lime vinaigrette provides a fresh, cool contrast to the warm, spicy soup, balancing the meal beautifully.
• Cilantro-Lime Rice — Serving the soup over a scoop of this zesty rice turns it into an even more substantial and satisfying feast.

Drinks

• A Cold Mexican Lager — The crisp, clean taste of a lager cuts through the richness of the chorizo and cleanses the palate between spicy, savory bites.
• Agua Fresca — A refreshing, non-alcoholic option like a watermelon or hibiscus agua fresca offers a sweet and cooling counterpoint to the heat.
• Spicy Margarita — For a real treat, the tangy lime and subtle heat in a spicy margarita echo and enhance the flavors in the soup wonderfully.

Something Sweet

• Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate decadent finish after a spicy meal.
• Mango Sorbet — Its bright, fruity, and icy-cold texture is incredibly refreshing and helps soothe the palate after the last spoonful of soup.
• Tres Leches Cake — The sweet, milky, cloud-like cake is a classic and comforting dessert that provides a lovely, gentle end to the meal.

Top Mistakes to Avoid

• Mistake: Using Spanish chorizo. Spanish chorizo is a hard, cured sausage that’s already cooked. It won’t render the fat you need to cook your veggies, and the texture and flavor profile are completely wrong for this soup.
• Mistake: Skipping the lime juice. I’ve made this error before in a hurry, and the soup tastes flat. The acidity is not just a garnish; it’s a vital component that lifts and balances the entire dish.
• Mistake: Overcrowding the pot initially. If you add all the vegetables before the chorizo has had a chance to brown properly, you’ll steam them instead of sautéing them, missing out on a ton of flavor development.
• Mistake: Boiling the soup vigorously after adding the beans. A gentle simmer is all you need. A hard boil can cause the beans to break down and make the soup murky and too thick.

Expert Tips

• Tip: Make it ahead. This soup is arguably better the next day. Let it cool completely and store it in the fridge overnight. The flavors have time to get to know each other, resulting in a deeper, more harmonious taste.
• Tip: Customize your toppings. Set up a topping bar with pickled red onions, cotija cheese, radish slices, and different hot sauces. It’s a fun, interactive way to serve and lets everyone build their perfect bowl.
• Tip: Thicken it up. If you prefer an even heartier, stew-like consistency, mash a few of the black beans with a fork against the side of the pot before you add the corn. This will naturally thicken the broth.
• Tip: Freeze for later. This soup freezes exceptionally well. Portion it into airtight containers (leave a little space for expansion) and freeze for up to 3 months for a ready-made delicious meal on a busy night.

FAQs

Can I make this soup less spicy?
Absolutely! The primary heat comes from the chorizo and the jalapeño. You can use a mild chorizo and completely omit the jalapeño seeds and ribs, or leave the pepper out entirely. The soup will still be incredibly flavorful from the spices and chorizo. You can also stir in a spoonful of sour cream or Greek yogurt directly into your bowl to cool it down.

What can I use instead of black beans?
Pinto beans or kidney beans would be excellent substitutes, offering a similar texture and heartiness. You could even use a can of hominy for a more pozole-inspired twist. The recipe is very forgiving, so feel free to use your favorite bean or what you have in the pantry.

Is this soup gluten-free?
It can be, but you need to check your labels carefully. Ensure your chorizo is gluten-free (some brands use fillers) and that your broth is certified gluten-free. If you follow those two checks, the rest of the ingredients are naturally gluten-free.

How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully for 3 to 4 days. The flavors will continue to meld and improve. When reheating, do so gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.

Can I make this in a slow cooker?
You sure can! Brown the chorizo and sauté the onions and peppers in a skillet first—this step is too important to skip. Then, transfer everything except the lime juice, beans, and corn to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the beans, corn, and lime juice in the last 30 minutes of cooking.