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Spicy Chorizo and Hominy Taco Soup
75% authentic · Mexican-inspired
A creative twist on taco soup, featuring spicy chorizo sausage and tender hominy for a unique texture and robust flavor profile, with a hint of smoky chipotle.
Ingredients
- Mexican chorizo, casing removed1 lb
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Fire-roasted diced tomatoes, undrained1 can (14.5 oz)
- Hominy, drained and rinsed1 can (15 oz)
- Black beans, drained and rinsed1 can (15 oz)
- Chicken broth4 cups
- Chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce)2
- Cumin1.5 tsp
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
- Optional garnishes: crumbled cotija cheese, chopped cilantro, lime wedgesas desired
Steps
- 1
In a large pot or Dutch oven, cook the chorizo over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off most of the grease, leaving about 1 tablespoon in the pot.
- 2
Add the chopped onion to the pot with the chorizo and cook until softened, about 5-7 minutes.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the fire-roasted diced tomatoes, hominy, black beans, chicken broth, minced chipotle peppers and adobo sauce, cumin, and smoked paprika. Stir well to combine.
- 5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes to allow flavors to develop.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot in bowls, garnished with cotija cheese, cilantro, and lime wedges if desired.
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