Chorizo Soup


  • 1 pound firm-texture chorizo sausages
  • 1 large onion, chopped
  • 1/2 cup dehydrated masa flour or yellow cornmeal
  • 3 diced roasted green chiles, skins and seeds removed, or 1 (7 ounce) can chopped green chiles
  • 7 cups chicken broth
  • 3/4 cup shredded jack cheese
  • 1/2 cup minced cilantro


  1. Remove chorizo casings and crumble sausage into a 5- to 6-quart pan; add onion. Stir often over medium high heat until meat and onion are browned, about 15 minutes.
  2. Mix masa with sausage mixture, then stir in chiles and broth. Stirring often, bring to a boil over high heat. Simmer gently 20 minutes to blend flavors; stir frequently.
  3. Skim fat from surface as it accumulates and discard. Ladle soup into bowls; add cheese and cilantro to taste.

Yield: 4 to 6 servings

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!