chorizo rice-n-bean soup w/cornbread croutons
Spicy, hearty, semi-homemade, and easy on the pocket book. Its that time of year again when everybody's asking for my soups and stews. With the chorizo, and the spices in the rice and beans this has plenty of heat. But feel free to add more to your families liking! Warms the body and soul.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
Ingredients
- 1 pound chorizo (mexican sausage, medium)
- 1 small chopped shallot
- 1/2 - chopped pepper
- 2 cups chicken stock
- 2 cups beef stock
- 5 cups water
- 1 - 15oz can tomatoes
- 1 - 80z box rice & beans w/seasoning
- 1 - can fiesta corn
- CORN BREAD CROUTONS
- 1 - box jiffy cornbread mix
- 3 tablespoons chopped pickled jalepenos
How To Make chorizo rice-n-bean soup w/cornbread croutons
-
Step 1CORNBREAD Make according to box directions or homemade adding chopped peppers to mix before baking in square baking dish. Let cool and chop into crouton pieces, sprinkle with olive oil and bake 375 till crispy golden. About ten mins. -
Step 2Start by sauteing chorizo, onions, and pepper of choice til chorizo fully cooked. Add stocks, tomatoes and water bring to boil. Add box rice and beans, Bring back to boil, turn down to a simmer, and simmer for 45min. Add fiesta corn ( other vegetables if wanted) Continue to cook on med low for another 20 min.
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Step 3Top with croutons and serve. Another way to serve is to add croutons and mexican blend cheese to mini crock and broil for a few minute. Food for the heart and soul!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Chicken Soups
Category:
Beef Soups
Category:
Bean Soups
Tag:
#Quick & Easy
Keyword:
#cornbread
Keyword:
#chorizo
Keyword:
#veggies
Keyword:
#Bean
Ingredient:
Pork
Method:
Stove Top
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