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Chorizo Onion Soup



  • 1 large yellow onion, chopped
  • 1 pound mini chorizo links or Lil Smokies
  • 2 (14 ounce) cans chopped tomatoes with juice
  • 4 cups fat free chicken broth
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can pinto beans, drained
  • 1 (15 ounce) can refried beans
  • Chopped cilantro for garnish (optional)


  1. Cut up chorizos or Smokies into small pieces.
  2. In sauté pan cook chorizo and onions 5 minutes.
  3. In 3-quart saucepan add tomatoes and chicken broth. Bring to a slow boil. Add cumin, cayenne, onions, and meat; simmer 5 minutes.
  4. Add refried beans and pinto beans, mixing well. Simmer for 15 minutes more and serve garnished with cilantro.

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