Ingredients
- 1 (1 pound) ground chorizo sausage (or favorite flavor sausage)
- 1 cup chopped onion
- 1 teaspoon minced fresh garlic
- 1 (32 ounce) carton low-sodium chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted tomatoes (diced or whole)
- 1 cup diced zucchini (1/2-inch)
- 1 cup frozen roasted or plain corn
- ¾ cup UNCLE BEN'S® Flavor Infusions Garlic & Butter Rice
- 1 teaspoon dried Italian seasoning
- ½ cup shredded Parmesan cheese
Why This Recipe Is So Tasty
This soup is packed with bold flavors from the spicy chorizo, balanced by creamy beans and tender rice. It’s hearty and comforting, making it perfect for any day you want something warm and satisfying. Plus, it’s easy to customize with your favorite vegetables or spices.
Cooking Advice
- Brown the chorizo well to bring out its rich flavor before adding the other ingredients.
- Use low-sodium broth so you can control the saltiness of the soup.
- Let the soup simmer gently to allow the flavors to meld together fully.
- Use low-sodium broth so you can control the saltiness of the soup.
- Let the soup simmer gently to allow the flavors to meld together fully.
Directions
Heat a Dutch oven over medium heat and cook the chorizo until it’s nicely browned, about 10 to 12 minutes. Toss in the chopped onion and garlic, and keep cooking, stirring now and then, until the onion softens—this should take around 4 to 5 minutes. Then, add the rest of the ingredients except for the Parmesan cheese. Turn the heat down to low and let everything simmer gently for 12 to 15 minutes so the flavors can meld together. When it’s ready, ladle the soup into bowls and sprinkle a tablespoon of Parmesan on top of each serving. If you have any leftovers, just pop them in the fridge for later.
Serving Advice
Serve this soup hot with a sprinkle of fresh cilantro or chopped green onions on top. A side of crusty bread or warm tortillas pairs wonderfully and helps soak up the delicious broth.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This soup also freezes well for up to 2 months.
