Description
Smoky, hearty one-pot taco soup where beef chorizo infuses a tomato–green chile broth with pinto beans, corn, onions, and peppers—finished with a cooling swirl of crema and bright lime. Weeknight-easy, flexible, and great for leftovers.
Ingredients
1 Tbsp olive oil 1 lb fresh beef chorizo, casings removed 1 medium yellow onion, diced (about 1 1/2 cups) 1 green bell pepper, diced 2 cloves garlic, minced 1 Tbsp chili powder 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano 1 (10-oz) can diced green chiles (mild or medium) 1 (28-oz) can fire-roasted crushed tomatoes 4 cups low-sodium chicken stock 2 (15-oz) cans pinto beans, drained and rinsed 1 cup corn kernels (frozen or canned, drained) 1 tsp kosher salt, plus more to taste 1/2 tsp black pepper 1–2 Tbsp fresh lime juice, to finish For serving: crema or sour cream, chopped cilantro, sliced scallions, lime wedges
Instructions
1) Heat & brown (5–6 min): Warm oil in a 5–6 qt pot over medium-high. Add chorizo; cook, crumbling, until lightly browned. 2) Aromatics (3–4 min): Add onion and bell pepper; sauté until softened. Stir in garlic; cook 30 sec. 3) Spices (30 sec): Stir in chili powder, cumin, smoked paprika, and oregano; toast briefly. 4) Liquids & chiles (1 min): Add green chiles, crushed tomatoes, and stock; scrape up browned bits. 5) Beans & corn (15–18 min): Add pinto beans and corn. Bring to a boil; reduce to a brisk simmer until veggies are tender and flavors meld. 6) Finish (1–2 min): Season with salt and pepper. Off heat, stir in lime juice. 7) Serve: Ladle into bowls; top with crema, cilantro, and scallions. Adjust salt/acid to taste.
Notes
Substitutions: Ground turkey or shredded chicken; red onion; add jalapeño for heat; swap corn for diced zucchini; Greek yogurt for crema. Diet swaps: Vegetarian—omit meat, add a can of beans. Dairy-free—skip crema or use coconut/DF yogurt. Gluten-free as written. Make-ahead & storage: Keeps 3–4 days refrigerated; up to 3 months frozen (add crema when serving). Pro tips: Use low-sodium stock; salt in stages; keep simmer lively, not rolling; finish with lime for brightness. Variations: Chipotle (1 Tbsp minced chipotle + touch of honey), Lemony Herb (lime zest/juice + dill/parsley), Creamy (blend 1 cup soup back in or stir in 1/4–1/2 cup crema off heat). Serving ideas: Warm corn tortillas, cilantro-lime rice, simple green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: Stovetop (One-Pot)
- Cuisine: Mexican-inspired / Tex-Mex