Chorizo and Potato Soup
Quick and easy chorizo and potato soup. Just a few ingredients and this soup is on the table in under 30 minutes.
Servings: 4 servings
Calories: 297kcal
Ingredients
- 1 16 oz package Chorizo, casings removed (or other smoked sausage)
- 4 cups chicken broth
- 1 20 oz package refrigerated (or frozen) Southwest-style hash browns
- 2 cups Pinto Beans drained and rinsed
- 1/2 cup chopped fresh cilantro
- Garnishes: sour cream avocado, shredded cheese
Instructions
- Cook sausage in a Dutch oven over medium heat, stirring often, 8 minutes or until meat crumbles and is no longer pin; drain well.
- Return sausage to Dutch oven.
- Stir in broth, potatoes, and beans.
- Bring to a boil; reduce heat, and simmer 10 minutes (add about 5-10 minutes
- if your hash browns are frozen) or until potatoes are tender.
- Ladle soup into bowls and sprinkle with chopped cilantro.
- Garnish as desired.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 27g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 1317mg | Fiber: 4g | Sugar: 2g