Cilantro And Chorizo Soup Recipe

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Cilantro and Chorizo Soup

Patrick Johnson


Always finding cilantro ver cheap, I was motivated to find a unique use for one of my favorite herbs. This rich and delicious recipe is sure to make you come back for seconds.

NOTE: This recipe can be lightened up by switching out the notable ingredients for reduced fat versions. However, it is not intended to be a meal but an indulgent appetizer. Live a little.

★★★★★ 1 vote
10 Min
25 Min
Stove Top


3 bunch
cilantro, tough stems removed
64 oz
chicken broth
1 stick
butter, unsalted
5 tsp
all purpose flour
16 oz
sour cream
16 oz
cream cheese
3 clove
garlic, minced
1 lb
8 oz
cotija cheese
3/4 tsp
1 tsp
cayenne pepper
3/4 tsp
ground cumin


1Brown crumbled chorizo in skillet.
2Add cilantro and a small amount of chicken broth to food processor and process until very smooth (about 2 minutes).
3Add butter and flour to sauce pan over medium-high heat and cook, stirring constantly, for about 5-7 minutes.
4Once the butter/flour mixture is cooked add remining chicken broth and cilantro puree and bring to boil for 5 minutes.
5Add sour cream, cream cheese (in small chunks), minced garlic, cumin and cayenne pepper to saucepan and simmer, stirring occasionally, for 25 minutes. Adjust seasoning with salt and additional cayenne if desired.
6Serve with about an ounce of chorizo and 1/2 ounce of cotija cheese as garnish.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican