Sopa De Chorizo Con Papas: Chorizo and Potato Soup to spice up this fall!
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
- 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.