Potato Soup With Chorizo Recipe

“Potatoes with Chorizo,” a popular Mexican breakfast dish, is the inspiration for this tasty potato soup with chorizo. Put chips next to it. 


– 1 (9 ounce) roll Mexican chorizo – 1/3 cup chopped onion – 2 cloves garlic, pressed – 3 cups chicken broth – 1 cup diced potatoe – 1/2 tablespoon chicken bouillon granules (such as Knorr®) – 1/2 teaspoon ground cumin – 1/2 teaspoon Mexican oregano – 1/3 cup heavy cream – salt and freshly ground black pepper to taste



In a soup pot over medium heat, cook the chorizo and onions together for 7 to 8 minutes, or until the onions are soft and clear.  

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After you add the garlic, cook for another minute or until the garlic smells good. Put in potatoes, chicken granules, cumin, and oregano, along with the chicken broth. 

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It will take about 6 to 10 minutes for the potatoes to be fork-tender after you bring it to a boil. Turn down the heat and add the heavy whipping cream. Add pepper and salt. 

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also see

also see

How to Make Glazed Carrots