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bowls of Slow Cooker Spicy Chorizo Green Chile Cannellini Bean Soup
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Slow Cooker Spicy Chorizo Green Chile Cannellini Bean Soup

This simple rustic soup is bursting with sultry, spicy flavor from simple whole ingredients. The chorizo offers spicy heat and a familiar Spanish flavor along with green chilies and cannellini beans.
Course Soup
Cuisine American
Keyword chorizo bean soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 1-cup servings
Calories 211kcal
Author Toni Dash

Ingredients

  • ½ large Yellow Onion , peeled and chopped
  • 2 medium Carrots , scrubbed, top removed and chopped
  • 2 large stalks Celery , scrubbed, trimmed and chopped
  • 14-16 ounces ground Chorizo
  • 2 14.5-ounce cans Cannellini Beans , drained
  • 1 4-ounce can Mild Green Chilies
  • 6 cups low sodium Chicken Stock
  • Garnish: chopped cilantro

Instructions

  • Add the vegetables to the bottom of a 6 quart or larger slow cooker. Break the chorizo into small pieces and layer on top of the vegetables. Add the beans and green chilies, followed by the chicken stock. 
  • Cook on HIGH for 4 hours (or on LOW for 6-8 hours). NOTE: If desired the red, rendered fat from the chorizo can be skimmed off the top of the soup with a spoon and discarded. TIP: if refrigerated the fat will solidify and is easily removed before reheating. Serve with a sprinkling of cilantro leaves and some crusty rolls.

Nutrition

Calories: 211kcal | Carbohydrates: 4g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 548mg | Potassium: 347mg | Sugar: 1g | Vitamin A: 2075IU | Vitamin C: 1.4mg | Calcium: 17mg | Iron: 1mg