One of the nice of the things about homemade soup is how forgiving it is to make. You can add just about anything to a pot of broth and it will be amazing. This southwest chorizo and rice soup was a happy accident – I originally planned to make a chorizo and corn chowder (yum, right?) but after I started cooking I realized that my potatoes weren’t good. With a few quick modifications I was able to turn it into a completely different – and equally as delicious – meal.
This chorizo and rice soup reminds me a lot of Campbell’s chicken and sausage gumbo. Which is fine with me, since that’s one of the few premade soups that I actually buy on a regular basis. We ate it with jalapeno cheddar beer bread, and it was a deliciously satisfying dinner.
To start, brown some fresh chorizo. I’m kind of obsessed with chorizo – I use it in everything from omelets to stuffed peppers. I buy a pound or two every time Whole Foods runs a sale on sausage (which seems like it’s once a month) and love using it to add flavor to my recipes.
If you’ve never had it, it’s pork sausage flavored with smoked paprika. If you can’t find chorizo, you can substitute hot Italian sausage in this soup recipe. The final result will have a slightly different flavor profile, but it will still be delicious. It goes back to that whole versatility thing.
Once your sausage is browned, make a quick roux from flour and vegetable oil. This will give the broth some body and add a ton of flavor to the recipe.
Then add the vegetables and let them cook for a few minutes, just until they begin to soften, before adding vegetable stock and fire roasted tomatoes. The soup might look like it has way too much broth at this point, but that’s okay – the rice will end up soaking up a ton of liquid as it cooks. Add the beans and corn just before serving, since you only need to heat them through.
- 2 tablespoons vegetable oil
- 1 pound chorizo sausage, sliced
- 2 tablespoons all-purpose flour
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 4 cups vegetable stock
- 1 14.5 ounce can diced fire-roasted tomatoes
- 1/2 cup cooked parboiled rice
- 1 tablespoon cajun seasoning
- 1 15 oz can canned black beans, drained
- 1 cup frozen corn
- Heat the oil to a large stock pot over medium high heat. Add the chorizo and cook until browned, 3-5 minutes. Use a slotted spoon to transfer the sausage to a plate.
- Reduce heat to medium and whisk in the flour to form a paste. Cook, stirring constantly, until the mixture reduces and turns a deep caramel color, 15-20 minutes.
- Add the celery, onion, carrot, pepper, and jalapeno; cook until beginning to soften, about 8 minutes.
- Add the vegetable stock, tomatoes, rice, and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes or until the rice is cooked.
- Stir in the beans and corn and simmer 5-10 minutes, or until heated through.
Le Creuset 7-quart Stainless Steel Stockpot
Wusthof Santoku Knife - 5 inch