Chorizo Rice-n-Bean Soup w/cornbread croutons

Lisa G. Sweet Pantry Gal


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.


★★★★★ 1 vote

15 Min
1 Hr
Stove Top


  • 1 lb
    chorizo (mexican sausage, medium)
  • 1 small
    chopped shallot
  • 1/2
    chopped pepper
  • 2 c
    chicken stock
  • 2 c
    beef stock
  • 5 c
  • 1
    15oz can tomatoes
  • 1
    80z box rice & beans w/seasoning
  • 1
    can fiesta corn

  • 1
    box jiffy cornbread mix
  • 3 Tbsp
    chopped pickled jalepenos

How to Make Chorizo Rice-n-Bean Soup w/cornbread croutons


    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.
  2. Start 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.
  3. Top 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!

Printable Recipe Card

About Chorizo Rice-n-Bean Soup w/cornbread croutons

Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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