Chorizo, Corn, and Orzo Soup recipe
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Ingredients
- ½ pound ground chorizo 1 onion, thinly sliced 1 teaspoon cumin seeds 2 cups chicken broth, or to taste ¼ cup uncooked orzo pasta 2 tomatoes, chopped ½ cup fresh corn kernels ½ cup black beans, rinsed and drained ¼ cup fresh spinach, or to taste 1 dried red chile pepper, seeded and thinly sliced salt to taste
Nutrition Info
- 319.3 caloriescarbohydrate: 23.2 gcholesterol: 42.4 mgfat: 18.3 gfiber: 4.2 gprotein: 16 gsaturatedFat: 6.7 gservingSize: -sodium: 1159.7 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Chorizo, Corn, and Orzo Soup
Directions
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Heat a large saucepan over medium-high heat. Cook and stir sausage in the hot saucepan until it starts to release its fat, about 5 minutes. Add onion and cumin, cook until onion is soft, another 5 minutes. Drain and discard grease if there is a lot of fat in the pan, or pat dry with paper towels.
Add chicken broth to the saucepan, bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Reduce heat to low and add tomatoes, corn, black beans, spinach, and chile pepper. Cook until heated through, about 5 minutes. Season with salt.