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When it comes to comfort food, few dishes satisfy as thoroughly as Sopa de Chorizo con Papas. This traditional soup combines the smoky, spicy flavors of chorizo with the hearty, tender goodness of potatoes to create a dish that warms your soul with every spoonful. Whether you’re looking for a cozy weeknight dinner or a recipe to impress friends and family, this soup checks all the boxes. In this blog post, we’ll walk you through everything you need to know to make this flavorful dish, including tips, variations, and serving suggestions.
Ingredients
- 1lb Chorizo
- 1/2 White Onion Diced
- 1 Whole Green Pepper Diced
- 2 Tbsp Garlic
- 4 Cups Chicken Broth
- 1 Cup Hominy
- 4 Small Potatoes Chopped
- Fresh Cilantro or Parsley: For garnish.
- Cabbage, Cotija, and Crema to Top
- Serve with Tostadas or Tortillas
What is Sopa de Chorizo con Papas?
Sopa de Chorizo con Papas translates to “Chorizo and Potato Soup.” This classic dish has its roots in Spanish and Latin American cuisine, where chorizo—a seasoned, smoky sausage—is a staple ingredient. The soup typically features a base of rich broth infused with spices, tender chunks of potato, and the unmistakable flavor of chorizo. It’s a simple yet robust dish perfect for anyone who loves bold flavors.
Why You’ll Love This Recipe
- Easy to Make: With just a handful of ingredients and simple steps, this recipe is perfect for cooks of all skill levels.
- Flavorful: The smoky, savory chorizo paired with tender potatoes creates a flavor profile that’s comforting and satisfying.
- Customizable: Add your favorite vegetables, adjust the spice level, or swap ingredients to make it your own.
- Great for Meal Prep: This soup stores and reheats beautifully, making it a fantastic option for leftovers.
Step-by-Step Instructions
1. Prepare Your Ingredients
Before you start cooking, gather and prep your ingredients. Peel and cube the potatoes, dice the onion, and mince the garlic. Slice or crumble the chorizo, depending on the type you’re using.
2. Sauté the Chorizo
Heat a large pot over medium heat and add the olive oil. Once hot, add the chorizo and cook until it releases its oils and begins to brown about 5–7 minutes. Leave the chorizo in the pot! We are going to use all the yummy oils/ fats to sauté the rest of our veggies.
3. Cook the Aromatics
In the same pot, add the diced onion and the green bell pepper. Cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another minute, being careful not to burn it. Stirring to coat the onions, pepper and garlic in the spices.
4. Add the Potatoes and Broth
Add your chicken broth to the pot, then add the cubed potatoes and hominy. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for an hour or until the potatoes are fork-tender.
5. Adjust Seasoning
Taste the soup and season with salt and pepper as needed. Some other seasonings you can add are tomato paste, smoked paprika, and cumin. If you prefer a thicker soup, use a potato masher to mash a few pieces of potato directly in the pot. This will naturally thicken the broth.
6. Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped cabbage, cotija, crema, and cilantro or parsley. Serve hot with crusty bread or warm tortillas for dipping.
Tips for the Best Sopa de Chorizo con Papas
- Choose the Right Chorizo: Spanish chorizo is cured and firm, while Mexican chorizo is fresh and crumbly. Both work, but they offer slightly different textures and flavors.
- Don’t Skip the Spices: Smoked paprika and cumin are key to achieving that deep, savory flavor.
- Make It Creamy: For a creamier version, blend a portion of the soup and mix it back in.
Variations to Try
- Add Vegetables: Toss in diced carrots, celery, or bell peppers for extra nutrients.
- Spicy Kick: Add diced jalapeño or a pinch of red pepper flakes for more heat.
- Cheesy Topping: Sprinkle shredded cheese, such as Monterey Jack or queso fresco, on top before serving.
- Swap the Protein: Use smoked sausage or turkey sausage for a lighter option.
How to Store and Reheat
Sopa de Chorizo con Papas is perfect for meal prep. Here’s how to store and reheat it:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container.
- Reheat: Warm the soup on the stove over medium heat or in the microwave, adding a splash of broth if it thickens too much.
What to Serve with Sopa de Chorizo con Papas
This soup pairs beautifully with a variety of sides and toppings:
- Crusty Bread: Perfect for soaking up the flavorful broth.
- Corn Tortillas: Warm and soft, they complement the smoky flavors.
- Avocado Slices: Add creaminess and balance to the spice.
- Rice: Serve the soup over steamed rice for a heartier meal.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Replace the chorizo with a plant-based sausage or mushrooms for a smoky flavor. Use vegetable broth instead of chicken broth.
2. What type of potatoes work best?
Yukon Gold or russet potatoes are ideal because they become tender without falling apart.
3. Can I make this soup in advance?
Yes! The flavors deepen over time, making it an excellent make-ahead dish.
Conclusion
Sopa de Chorizo con Papas is more than just a soup—it’s a celebration of bold flavors and comforting textures. Whether you’re a seasoned cook or a kitchen newbie, this recipe is easy to follow and guaranteed to impress. With its rich broth, tender potatoes, and smoky chorizo, it’s the perfect dish to warm up on chilly evenings or anytime you’re craving a taste of tradition.
So, what are you waiting for? Gather your ingredients, follow the steps, and enjoy a bowl of Sopa de Chorizo con Papas today. Don’t forget to share your creations on Instagram and tag us at @edamamabean_ or @edamamabean (tiktok). Happy cooking!
Equipment Used
- Large Pot
- Sharp Knife
- Cutting Board
- Spoon
- Bowl
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Sopa De Chorizo Con Papas: Chorizo and Potato Soup to spice up this fall!
Ingredients
- 1 lb Chorizo
- 1/2 White Onion Diced
- 1 Whole Green Pepper Diced
- 2 Tbsp Garlic
- 4 Cups Chicken Broth
- 1 Cup Hominy
- 4 Small Potatoes Chopped
- Fresh Cilantro or Parsley: For garnish.
- Cabbage Cotija, and Crema to Top
- Serve with Tostadas or Tortillas
Instructions
Prepare Your Ingredients
- Before you start cooking, gather and prep your ingredients. Peel and cube the potatoes, dice the onion, and mince the garlic. Slice or crumble the chorizo, depending on the type you’re using.
Sauté the Chorizo
- Heat a large pot over medium heat and add the olive oil. Once hot, add the chorizo and cook until it releases its oils and begins to brown about 5–7 minutes. Leave the chorizo in the pot! We are going to use all the yummy oils/ fats to sauté the rest of our veggies.
Cook the Aromatics
- In the same pot, add the diced onion and the green bell pepper. Cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another minute, being careful not to burn it. Stirring to coat the onions, pepper and garlic in the spices.
Add the Potatoes and Broth
- Add your chicken broth to the pot, then add the cubed potatoes and hominy. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for an hour or until the potatoes are fork-tender.
Adjust Seasoning
- Taste the soup and season with salt and pepper as needed. Some other seasonings you can add are tomato paste, smoked paprika, and cumin. If you prefer a thicker soup, use a potato masher to mash a few pieces of potato directly in the pot. This will naturally thicken the broth.
Garnish and Serve
- Ladle the soup into bowls and garnish with freshly chopped cabbage, cotija, crema, and cilantro or parsley. Serve hot with crusty bread or warm tortillas for dipping.
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