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Chorizo soup

Miss Rabbit's Chorizo Soup

This delicious chorizo soup is the perfcet crowd pleaser as it makes such a huge batch, is super tasty and filling and freezes beautifully for leftovers.
5 from 4 votes
Prep Time 25 mins
Cook Time 30 mins
Course Soup
Servings 10 + people


  • 8 large chorizos 800 grams - flesh removed from casing
  • 4 large red onions diced
  • 5 large garlic cloves minced
  • 2 sticks celery diced
  • 1 litre chicken stock
  • 2 tins chopped diced tomatoes
  • 2 tins cannellini beans
  • 2 tins red kidney beans
  • 1 jar hot salsa Like the doritos one you would use for nachos
  • 2 jars tomato passata
  • 1 bunch coriander chopped
  • 1 block red or mexican cheese grated
  • 2-3 limes quartered
  • 1 packet tortillas crushed for serving
  • Salt & pepper for seasoning
  • Olive oil for frying off onion & celery


  • Use a heavy pot. Chop the red onions and cook them in a generous amount of oil (vegetable oil or light olive oil) - don’t brown them just keep them moving while they soften. Salt and pepper
  • Add the chopped celery and garlic and the bottom half od the chopped coriander (use the stalks as well as some of the leaves) and keep moving. More salt and pepper. Cook for a good 5 mins, maybe 10
  • Throw in the meat and use a wooden spoon (or sometimes easier to use a potato masher) to break it up.
  • When the meat is cooked - only takes 4 or 5 mins - you can add the salsa, passatta and tinned tomatoes, stir, and then add the stock
  • Once you have the heat back up you can throw in the beans - bring back to the heat and throw in the top half of the chopped coriander and its ready
  • I top it with crushed tortillas, more chopped coriander and some mexican cheese to serve. You may also top with fresh or dried chili if more heat is required.