Chorizo, a spicy pork sausage seasoned with paprika and chiles, is originally from Spain and is often used in Mexican cooking. In this healthy bean soup recipe, we like the taste and texture of the raw ground chorizo--typically sold in sausage casings--versus smoked or cured chorizo. Look for it in well-stocked supermarkets near other sausages, and sauté it before using in this recipe.

Hilary Meyer
Source: EatingWell Magazine, September/October 2016


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in chili powder, oregano and salt; cook, stirring for 1 minute.

  • Add broth, black beans and kidney beans; bring to a boil. Reduce heat to a simmer, stir in chorizo; cover and cook until the vegetables are tender, about 10 minutes.

  • Stir in corn, kale and lime juice. Cover and cook 5 minutes more.


Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

258 calories; protein 14.2g 29% DV; carbohydrates 32.2g 10% DV; dietary fiber 8.9g 36% DV; sugars 6.2g; fat 9.4g 14% DV; saturated fat 2.1g 10% DV; cholesterol 11.6mg 4% DV; vitamin a iu 523.4IU 11% DV; vitamin c 18.2mg 30% DV; folate 86.1mcg 22% DV; calcium 65.7mg 7% DV; iron 2.9mg 16% DV; magnesium 35.5mg 13% DV; potassium 606.1mg 17% DV; sodium 443.6mg 18% DV; thiamin 0.2mg 20% DV.

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Rating: 5 stars
This is a delicious and filling soup! I make this just about every month twice in December and January. It has a nice kick to it which can be adjusted to taste. It freezes well though the kale turns into a different and less pleasant texture so I usually remove it after reheating or before freezing. Read More