Ingredients
Scale
- 8 oz chorizo sausage, sliced
- 2 medium russet potatoes, diced
- 1 medium sweet onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, warm olive oil. Sauté onions and garlic until fragrant, about 3-5 minutes.
- Add sliced chorizo; cook until browned and slightly crispy, approximately 5-7 minutes.
- Stir in diced potatoes; cook for an additional couple of minutes.
- Pour in chicken broth to cover ingredients. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- For a creamier texture, blend some of the soup with an immersion blender while leaving chunks intact.
- Serve hot in bowls; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg