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This easy and delicious Chorizo Chicken Tortilla Soup takes classic Chicken Tortilla Soup to the next level with spicy ground Mexican chorizo! Ready in about 45 minutes, this hearty soup tastes great topped with crushed tortilla chips, avocado and sliced green onion.

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Looking for more great soup recipes?

Why not try my Chicken Tortellini Soup with LeeksInstant Pot Chicken Gnocchi Soup with MushroomsHam, Bean and Bacon Soup with Dumplings, Creamy Orzo Soup with Chicken and Bacon, or Escarole Soup with Barley and Parmesan!

An easy chorizo soup to die for!

This super flavorful Mexican inspired tortilla soup is so fast and easy to make! Ready in under an hour, and made with easy ingredients from your pantry, this soup is a weeknight wonder. And any soup that calls for crushed tortilla chips is a win for me.

Chorizo Chicken Tortilla Soup

What goes into the Chorizo Chicken Tortilla Soup?

To make this Mexican-inspired soup, you will need:

  • A bit of olive oil 
  • A jalapeño, bell pepper (any color), and an onion.
  • Ground Mexican Chorizo.
  • Some spices: Smoked paprika, Oregano, Cumin, Garlic powder, Coriander and Bay leaves.
  • A can of black beans.
  • A can of fire roasted diced tomatoes.
  • A small can of diced green chilis.
  • Chicken stock.
  • A boneless skinless chicken breast.
  • Fresh or frozen corn.

This soup comes together quickly and easily in one pot. You’ll start by sautéing the aromatics, and browning the chorizo sausage. Then you’ll quickly bloom the dry spiced to bring out their flavor. Finally, add the canned ingredients, whole chicken breast and the stock and bay leaves.

After the soup is simmered and the chicken is cooked through, you’ll shred the chicken breast, then add it back to the pot. Take out the bay leaves, and it’s time to eat!

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Tortilla Soup Toppings

This easy Chorizo soup is great as-is! But some of my favorite topping are crushed yellow corn tortilla chips, sliced creamy avocado, and thinly sliced green onions (scallions).

More great soup toppings

  • Shredded Cheddar or Pepper Jack cheese
  • A dollop of sour cream
  • Fresh Cilantro leaves
  • Thinly sliced jalapeños
  • A splash of hot sauce
  • Tortilla strips (instead of chips)
  • Thinly sliced radish
tortilla soup with chorizo and avocado

Mexican VS Spanish Chorizo

While they may sound similar, Mexican chorizo and Spanish chorizo are 2 very different things. The Mexican variety is what is used in this soup recipe. Mexican is ground and raw spiced pork, while Spanish style is dried and cured. While both are delicious, stick with the Mexican for this recipe.

You can find ground Mexican chorizo in most grocery stores. If you grab some in sausage casings, be sure to remove those before adding the sausage to the soup.

chorizo soup

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chorizo chicken tortilla soup

Chorizo Chicken Tortilla Soup

Prep Time10 mins
Cook Time45 mins
Course: Dinner, lunch
Keyword: chicken soup, tortilla
Servings: 8

Ingredients

  • 1 tbsp olive oil
  • 1 small jalapeño diced , (seeds removed)
  • 1 medium bell pepper, diced 
  • 1 medium onion, diced 
  • 1 lb ground Mexican Chorizo , (casing removed if in casing, raw)
  • 1 tsp ground smoked paprika 
  • 1 tsp ground oregano or Mexican oregano
  • 1/2 tbsp ground cumin
  • 1/2 tbsp garlic powder
  • 1/2 tsp ground coriander
  • 2 bay leaves
  • 1 15.5 oz can black beans, drained and rinsed 
  • 1 14.5 oz can fire roasted diced tomatoes 
  • 1 4 oz can diced green chilis
  • 32 oz chicken stock 
  • 1 boneless skinless chicken breast
  • 1 cup fresh or frozen corn

Toppings

  • sliced avocado
  • crushed tortilla chips or tortilla strips
  • sliced green onion

Instructions

  • To a large deep stock pot, add olive oil, diced onions, jalapeño and peppers and sauté over medium-low heat. Season with salt and pepper and continue to cook, stirring occasionally for 5-7 minutes- until slightly softened.
    2. Bring heat to medium, and add ground chorizo. Cook, breaking up as you go, until chorizo is browned and cooked through, 4-5 minutes.
    3. Add smoked paprika, oregano, cumin, garlic powder, and coriander and cook 1 minute.
    4. Add diced chilis, diced tomatoes, corn, rinsed beans, bay leaves, chicken stock and whole chicken breast to the. pot.
    5. Bring heat to high, and bring to boil.
    6. Cover pot, reduce heat to low and simmer 30 minutes.
    7. Turn off heat and remove chicken to a cutting board. Discard bay leaves.
    8. Shred chicken and add back to pot.
    9. Serve soup hot, with avocado slices, crushed tortilla chips, and thinly sliced green onion.

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