Smokey Mexican Pork Chorizo Soup

This hearty and warming chorizo soup is full of smoky flavour. Great for a chilly night!

Cut: Sausage
Prep Time: 5 minutes

Cook Time: 30 minutes
Number of Servings: 6

Ingredient

4 chorizo sausages, casing removed
1 Tbsp (15 mL) canola oil, divided
1 small onion, diced
2 garlic cloves, minced
2 cup (500 mL) low sodium beef broth
1 - 19 oz (540 mL) can kidney beans, rinsed and drained
1 - 28 oz (798 mL) cans no salt added stewed tomatoes
2 Tbsp (30 mL) chili powder
1 Tbsp (15 mL) smoked paprika
1/4 tsp (1 mL) sea salt or to taste
1/4 tsp (1 mL) freshly ground pepper
parsley, chopped (optional)

Directions:

Remove casing from sausage and roll into bite-size meatballs.
In a Dutch oven, heat 1/2 Tbsp (7 mL) oil over medium-high heat. Fry meatballs until browned, about 8-10 minutes. Remove from the pan and set aside.
Pour remaining oil into the pan. Add onion and saute for 4-5 minutes or until tender. Stir in the garlic and continue to saute, about 1 minute.
Return meatballs to the pot. Add beef broth, beans, tomatoes, chili powder, smoked paprika, salt and pepper. Simmer for about 10 - 15 minutes until meatballs are cooked through. Transfer to bowls and sprinkle with parsley.

Nutritional Analysis

YIELD:

6 servings.

SERVING SIZE:

1 1/2 cups (375 mL )per servings

	
				Per Serving
				
					Calories
					370
				
					Total Fat
					18 g
				
					Saturated Fat
					6 g
				
					Cholesterol
					50 mg
				
					Carbohydrates
					31 g
				
					Fiber
					9 g
				
					Sugars
					7 g
				
					Protein
					22 g
				
					Sodium
					760 mg
				
					Potassium
					589 mg