Spicy Chorizo Soup with Chard and Red Potatoes

Spicy Chorizo Soup. Who knew you could put chorizo into soup? Often recipes use chorizo in breakfast foods or with steamed seafood, so why not use it in a soup recipe?

In case you’re unfamiliar, chorizo is a Spanish style of pork sausage. Filled with spices which give it that signature reddish hue, this pork sausage is substantial and filling. The version we use today is a Mexican style, so the ground pork cooks without the casing.

This recipe suits anyone looking to eat a filling and nutritious meal with a little kick, as well as those looking to stay compliant on a Whole30 meal plan. Though, for those of us not on Whole30, we get to add cheese and sour cream, which really kicks this recipe up a notch on the yum factor.

One of the tools we used to make this food is the Silicone Fork, which turned out to be the perfect tool when sautéing the onions and garlic. It worked as well to brown the chorizo and to stir the soup. When cooking, you want to dirty as little dishes as possible to minimize clean up. This all purpose silicone fork is sturdy and holds up well to many tasks in the kitchen.


This Chorizo soup comes together quickly and easily. It makes the perfect fast weeknight dinner in under 45 minutes for busy days. Plus, it’s just so darn good.


A spicy Mexican-inspired Chorizo soup with nutrient rich chard and red potatoes to fill you up. Whole30 compliant without the sour cream!

 Prep Time 15 minutes
 Cook Time 30 minutes
 Total Time 45 minutes



  • 1 lb Chorizo
  • 1 Tsp Salt
  • 1 Tsp Smoked paprika
  • 1 Tsp Cayenne
  • 1 Tsp Chili pepper
  • 1 Tsp Cumin
  • 1/4 Tsp Black pepper
  • 1 Tbs Olive oil
  • 1 Sweet onion diced
  • 3 Cloves Garlic minced
  • 4 Cups Chicken bone broth
  • 1 Can Diced tomatoes, undrained
  • 1 Can Green chilis
  • 1 lb Red potatoes cut in 1 inch chunks
  • 4 Cups Fresh chard chopped
  • 1 Avocado, sliced for garnish
  • Cilantro, for garnish
  • Greek yogurt, for garnish



  1. In large stock pot over medium high heat, add olive oil, onions, and garlic. Sautee until onions are translucent. Add Chorizo and cook until browned. 

  2. Add Tomatoes, green chilis, red potatoes, bone broth, and spices. Bring to a boil and stir for 5 minutes. Reduce to low and simmer for 20 minutes, until potatoes are cooked. 

  3. Add chard and simmer for 5 more minutes. Garnish with avocado, cilantro, and Greek yogurt. 

  4. For Whole30 compliant recipe, leave off Greek yogurt and serve with cilantro and avocado garnish only.