I love the autumn–crisp air with a bit of a bite to it, sweater weather, and–of course–the advent of soup season.
Since I’m spending this autumn in the desert, I thought I’d put a bit of a southwestern spin on soup season. I ended up someplace between taco soup and chili.
Full-bodied and hearty, this chorizo white bean soup really hit the spot for us. The chorizo lends a lot of flavor as it simmers. Like most soups, this soup gets better with time, so I actually made it the day before I planned on serving it. It was incredible.
A few notes:
If you can’t find fire-roasted tomatoes, regular tomatoes will work, you just won’t get the same smoky flavor. We used a full pound of chorizo this go round, and it was delicious. I think, though, if you wanted to try it a bit lighter, you could decrease it to 3/4 of a pound and still have delicious soup.
This soup also freezes really well, especially since there’s no pasta involved. Bonus!
In a large soup pot or Dutch oven, brown chorizo over medium heat until cooked through. Remove chorizo and drain any fat from the pot. Add onion, celery, and carrot to pan and saute over medium heat until tender. Add garlic and cook 1 minute more. Return chorizo to pot and add chicken broth, beans, and tomatoes and their juices. Simmer at least 30 minutes, up to 2 hours. Add additional water or chicken broth to pot if necessary.
Right before serving, stir in cilantro. Taste soup and add salt and pepper to taste. Top with additional cilantro and queso fresco.
*Gluten and dairy free notes: Be sure your chorizo and broth are gluten free. I love Pacific Organic brand. For dairy free, just skip the cheese garnish.