How to Make a Mexican Chorizo and Potato Soup
Mexican Chorizo and Potato Soup, also known as "Sopa de Chorizo y Papa," is a hearty and flavorful dish that's perfect for any time of the year. This comforting soup combines the spicy, rich taste of chorizo with the creaminess of potatoes, creating a dish that warms the soul. Follow this step-by-step recipe to make your own delicious Mexican chorizo and potato soup at home.
Ingredients
- 2 tablespoons olive oil
- 1 pound Mexican chorizo, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn (frozen or fresh)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
Step 1: Prepare the Ingredients
Start by washing, peeling, and dicing the potatoes. Set aside. Dice the onion and mince the garlic. Remove the chorizo from its casing if necessary.
Step 2: Cook the Chorizo
Heat the olive oil in a large pot over medium heat. Add the chorizo to the pot, breaking it up with a wooden spoon as it cooks. Allow the chorizo to brown for about 5-7 minutes until fully cooked. Remove excess grease if necessary but leave a little for flavor.
Step 3: Sauté the Vegetables
Add the diced onion and minced garlic to the pot with the chorizo. Cook for another 3-4 minutes until the onions become translucent and fragrant.
Step 4: Add the Potatoes and Broth
Stir in the diced potatoes, cumin, and smoked paprika, ensuring the potatoes are well coated in the spices. Then, pour in the chicken or vegetable broth, bringing the mixture to a boil.
Step 5: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Step 6: Add the Corn
After the potatoes are cooked, stir in the corn and season the soup with salt and pepper to taste. Let it cook for an additional 5-10 minutes to heat the corn through.
Step 7: Serve the Soup
Once everything is heated and well mixed, turn off the heat. Ladle the soup into bowls, garnish with fresh chopped cilantro, and serve with lime wedges on the side. The lime juice adds a bright flavor that complements the soup perfectly.
Tips for Your Mexican Chorizo and Potato Soup
- Feel free to add more vegetables to the soup, such as bell peppers or carrots, for extra nutrition.
- If you prefer a creamier texture, you can add a splash of heavy cream or evaporated milk before serving.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the pot.
This Mexican chorizo and potato soup is not just a meal; it's a delightful experience that brings warmth to your kitchen. Perfect for family gatherings or a quiet night in, this recipe is simple yet packed with robust flavors that will leave your taste buds satisfied. Enjoy your homemade soup!