Best Comfort Food Pork Chorizo Soup Recipes

MEXICAN CHORIZO AND CORN SOUP

Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

COMFORT FOOD: PORK & CHORIZO SOUP

Comfort Food: Pork & Chorizo Soup image

Here is a great little soup that is easy to put together, and will keep you warm on a cold Winter's eve, or just about any old time of the year when you crave good comfort food. Prep is a snap, and the cooking process is non-labor intensive. As a matter of fact, you just might have all the ingredients at hand... just sitting there in your fridge and pantry. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef Soups

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
1/2 medium yellow onion
2 medium carrots
2 clove(s) garlic
1/4 pound(s) ground chorizo sausage
1/2 pound(s) pork tenderloin, cubed
4 tablespoon(s) red wine, dry variety
1 cup(s) long grain white rice, or brown, if you prefer
1 teaspoon(s) ground cumin
2 cup(s) chicken stock, not broth
2 1/2 cup(s) filtered water
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste

Steps:

PREP/PREPARE
Gather your ingredients.
Thinly slice the onion, mince the garlic, and cut the carrots thickly on the bias, and then cut in half.
Add the chorizo sausage to a heavy-bottomed pot, over medium heat.
Cook until the sausage is almost cooked through, but still a bit pink.
Drain of all but a tablespoon of grease from the pot, and then add the onion, garlic, and cubed pork tenderloin.
Reduce heat to medium low, and cook until the pork tenderloin is beginning to brown, and the onions, are softened, about 10 minutes.
Add the red wine the rice, cayenne, and cumin.
Bring the heat back up to medium, and stir, until the wine reduces by half, about 3 minutes.
Add the water, stock, and the carrots.
Bring the pot up to a boil, and then reduce to a simmer.
Allow the pot to simmer until the rice and carrots have cooked, about 20 minutes.
Chef's Note: During this time, add a bit of salt and pepper, to taste.
Chef's Note: If the soup gets too thick, you can thin it out with some water, or more chicken stock.
PLATE/PRESENT
Serve in nice bowls with some crackers, bread, or possibly warm tortillas. Enjoy.
Keep the faith, and keep cooking.