Chorizo and Bean Soup is rich, smoky, and full of hearty flavor. Tender beans, spicy chorizo, and savory vegetables simmer together in a comforting broth that pairs perfectly with easy homemade cornbread.
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🫘 The Ingredients
Made with simple, pantry-friendly ingredients like beans, chorizo, and spices, this soup is budget-friendly, hearty, and easy to pull together anytime. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Beans: Dried pinto beans are classic, but you can use black beans, kidney beans, or canned beans if you’re short on time (just reduce the cooking time).
- Chorizo: Mexican chorizo adds rich, spicy flavor—swap with Spanish chorizo for a smokier taste, or use ground pork or turkey seasoned with paprika, cumin, and chili powder.
- Beer: Adds depth and slight bitterness; replace with additional chicken stock or a splash of apple cider vinegar for a non-alcoholic option.
- Salt Pork: Substitute with bacon or pancetta for similar richness, or omit for a lighter soup.
- Pork Lard: Optional for extra flavor—olive oil or vegetable oil works just as well.
- Jalapeños: Adjust the heat level by using fewer peppers, or swap with milder green chilies or spicier serranos.
- Cilantro: If you’re not a fan, replace it with parsley or green onions for a fresh finish.
- Spices: Add smoked paprika for a deeper flavor, or a pinch of cayenne for extra heat.
See the recipe card (with video) below for a full list of ingredients and measurements.
⭐️ Tips and Tricks for Perfect Chorizo and Bean Soup
- Soak the beans: For even cooking and a creamier texture, soak dried pinto beans overnight or use the quick-soak method (boil for 3 minutes, then let sit for 1 hour).
- Simmer gently: Keep the soup at a low simmer—boiling too hard can cause beans to split or turn mushy.
- Don’t add salt too early: Wait until the beans are nearly tender before salting; adding salt too soon can toughen their skins.
- Brown the chorizo well: Let it cook until slightly crisp—this deepens the smoky flavor base of the soup.
- Deglaze with beer: Pouring in the beer after browning helps lift all the flavorful bits from the bottom of the pot.
- Layer your flavors: Add spices like cumin and oregano early so they bloom in the fat, then adjust seasoning near the end for balance.
- Make ahead: The flavors deepen overnight, so it’s even better the next day.
- Adjust thickness: For a thicker soup, mash a few beans against the pot’s side or simmer uncovered for the last 15 minutes.
Expert Tip
After browning the chorizo, pour it through a fine sieve into a heatproof bowl to separate the rendered grease. Use 1 to 2 tablespoons of that flavorful fat to sauté your onions, jalapeños, and garlic—the smoky, spiced drippings add incredible depth and richness to the base of the soup.
👩🏼🍳 How to Make Chorizo and Bean Soup
- Step 1: Cover the dried beans with water in a pot by a couple of inches. Let them soak overnight.
- Step 2: Drain the beans and place them back in the pot with the chicken stock, water, salt pork, and beer. Let simmer for 1 hour.
- Step 3: Cook the chorizo in a skillet, transfer to a sieve over a heatproof bowl (to catch the rendered grease), and add the chorizo to the pot of simmering beans.
- Step 4: Sauté the onions, jalapeños, and garlic in 1 to 2 tablespoon of the rendered grease and then transfer to the soup.
- Step 5: Add the pork lard (if using), cilantro, tomatoes, cumin, oregano, salt, and pepper to the soup.
- Step 6: Simmer for another 30 minutes to one hour, or until the beans are very tender. The soup is now ready to eat!
🥣 How to Serve and Reheat
- With cornbread: Pair with warm, buttery homemade cornbread to soak up the rich, smoky broth.
- With rice: Serve over a scoop of white steamed rice or brown rice for a heartier, stew-like meal.
- With toppings: Garnish with fresh cilantro, diced onions, sliced jalapeños, or a squeeze of lime for brightness.
- With cheese: Add a sprinkle of shredded cheddar, Monterey Jack, or crumbled queso fresco for extra richness.
- With a side salad: Balance the hearty flavors with a crisp green or avocado salad.
- As leftovers: Reheat the next day—the flavors deepen beautifully, making it even more delicious.
🙋🏽♂️ Frequently Asked Questions
Can I make Chorizo and Bean Soup ahead of time?
Yes! The flavors deepen overnight, so it’s even better the next day. Just store it in the refrigerator and reheat gently before serving.
What type of chorizo should I use for Chorizo and Bean Soup?
Mexican chorizo works best—it’s soft, spicy, and blends beautifully into the broth. Spanish chorizo can be used for a smokier, firmer texture.
Can I make Chorizo and Bean Soup with canned beans instead of dried?
Absolutely. Use about three cans of drained beans and reduce the cooking time to an hour since canned beans are already tender.
How spicy is Chorizo and Bean Soup?
It has a mild to medium heat from the chorizo and jalapeños, but you can easily adjust the spice level by adding more or fewer peppers.
😋 More Heart-Warming Soup Recipes
Ready to make the most heart-warming soup in town? Go for it!
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Chorizo and Bean Soup
Hearty and full of smoky flavor, this Chorizo and Bean Soup combines spicy Mexican chorizo, tender beans, and aromatic vegetables simmered in a rich, savory broth—perfect for cozy nights and even better with homemade cornbread.
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Servings: 8
Calories: 426kcal
Video
Equipment
- 1 Large pot
- 1 large skillet (12")
Ingredients
- 1 lb pinto beans dried
- 4 cups chicken broth or stock
- 1 bottle beer preferably Mexican
- 2 cups water
- 1 lb salt pork
- 12 oz chorizo uncooked (not cured)
- 1 medium onion chopped
- 2 medium jalapeños seeded and finely chopped
- 3 cloves garlic minced
- 2 tablespoon pork lard (optional)
- ½ cup cilantro fresh, chopped
- 2 medium tomatoes roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt see NOTES
- 1 teaspoon black pepper
Instructions
- Place the beans in a large pot and cover with water by about 1 to 2 inches. Let them soak overnight. (See NOTES for Quick Soak Method).1 lb pinto beans
- Drain the beans. Place the beans back in the pot and add the chicken broth, beef, water, and salt pork. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 1 hour.4 cups chicken broth, 1 bottle beer, 2 cups water, 1 lb salt pork
- Meanwhile, cook the chorizo over medium heat in a large skillet. Drain the chorizo through a sieve into a heatproof bowl that will catch the rendered grease. Add the cooked chorizo to the simmering beans.12 oz chorizo
- Heat 1 tablespoon of the rendered grease (or use olive oil) in the same skillet over medium heat. Add the onion and peppers and sauté until soft, about 4 minutes. Stir in the garlic and sauté for an additional 30 seconds, stirring often.1 medium onion, 2 medium jalapeños, 3 cloves garlic
- Add the sautéed vegetables to the soup.
- Stir in the pork lard (if using), cilantro, tomatoes, cumin, oregano, salt (to taste), and pepper. Simmer for another 30 minutes to 1 hour. Remove the salt pork and discard it. The beans should be very tender. Taste and add more salt, if needed (it will depend on how salty your pork salt is).2 tablespoon pork lard, ½ cup cilantro, 2 medium tomatoes, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon Kosher salt, 1 teaspoon black pepper
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
- Salt to taste: The amount of salt needed will depend on how salty your salt pork (or bacon) is—taste before adding extra.
- Rendered chorizo grease: After browning the chorizo, strain it and use 1–2 tablespoons of the rendered grease to sauté your vegetables for deeper flavor.
- Beans: If using canned beans instead of dried, reduce the cooking time since they’re already tender.
- Beer substitute: Replace the beer with extra chicken stock or a splash of apple cider vinegar for a non-alcoholic option.
- Make-ahead: The soup tastes even better the next day as the flavors meld. Store covered in the refrigerator for up to 3 days.
- Freezing: Cool completely before freezing in airtight containers for up to 3 months. Reheat gently on the stove
Nutrition
Calories: 426kcal | Carbohydrates: 20g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 727mg | Potassium: 436mg | Fiber: 6g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 3mg
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Belinda says
You two are adorable and I’m Mexican and I’m making this soup today. Wow, can you both cook or what!!!!
Kris Longwell says
Belinda!! You have no idea how much this means to us!! Let us know how it turns out!!! xoxo
Wes says
I couldn’t get enough of this soup! The chorizo has just the right amount of flavor to make this soup over the top.
Kris Longwell says
Yay!! So glad you enjoyed it!!!