Get ready to embark on a flavor-packed culinary journey with the most soul-warming Chorizo Albondigas Bean Soup that will transport your taste buds straight to the heart of Mexico! Imagine a steaming bowl of rich, spicy chorizo dancing with hearty beans, creating a symphony of flavors that will make your family beg for seconds. This isn't just another soup—it's a comforting embrace in a bowl that promises to chase away any hunger or cold day blues.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb chorizo sausage
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients on a clean workspace. Ensure you have the chorizo sausage, canned black beans, canned pinto beans, onion, garlic, chicken broth, diced tomatoes, cumin, salt, pepper, and fresh cilantro ready for use.
- In a large pot or Dutch oven, heat the pot over medium heat. Once hot, add the chorizo sausage. Use a wooden spoon to break the sausage into small pieces as it cooks. Cook for about 5-7 minutes, or until the chorizo is browned and cooked through.
- While the chorizo is cooking, chop the onion and mince the garlic. Once the chorizo is ready, add the chopped onion to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, pour in the chicken broth and add the canned diced tomatoes (with their juices) to the pot. Stir to combine all the ingredients.
- Add the drained black beans and pinto beans to the pot. Sprinkle in the cumin, and season with salt and pepper to taste. Stir everything together to ensure the beans and seasonings are evenly distributed.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-40 minutes. This allows the flavors to meld together and the soup to thicken slightly.
- After the soup has simmered, taste and adjust the seasoning if necessary. If you prefer a spicier soup, you can add more cumin or even some chili powder.
- Once the soup is ready, ladle it into bowls and garnish with fresh cilantro. Serve hot with crusty bread or tortilla chips on the side for a complete meal.
Tips
- Choose high-quality chorizo for the best flavor profile—the quality of your sausage can make or break this soup.
- Don't rush the simmering process. Letting the soup slowly cook allows the flavors to develop and intensify.
- For extra depth, consider toasting your cumin in a dry pan for 30 seconds before adding it to the soup to release its full aromatic potential.
- If you want a thicker soup, you can mash some of the beans against the side of the pot during cooking to create a more creamy texture.
- Fresh cilantro is key—chop it right before serving to maintain its bright, fresh flavor and vibrant color.
- This soup freezes beautifully, so don't hesitate to make a large batch for future quick meals.
- Serve with warm corn tortillas or crusty bread to soak up all the delicious broth.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 15g
Protein: 15g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 40mg
