Lentil Soup with Mexican Chorizo
Lentil Soup with Mexican Chorizo adds a kick of spicy chorizo, taco seasoning and jalapeños to traditional lentil soup for a hearty, bold and flavorful one pot meal.
- 1 pound ground Mexican chorizo
- 1 onion chopped
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 large carrot peeled and sliced
- 2 cups fresh spinach leaves chopped
- 2 jalapeños seeded and diced
- 1 cup lentils
- 3 roma tomatoes chopped
- 6 cups chicken broth
- 2 tablespoons taco seasoning
In a large pot or dutch oven over medium-high heat, cook the chorizo until browned.
Add the onions, garlic, celery, carrots, jalapeños, and spinach to the pot and sauté with the chorizo until the vegetables start to become tender, about 5 minutes, stirring often.
Add the lentils, tomatoes, and chicken broth and bring it all to a simmer. Stir in the taco seasoning.
Cover and reduce heat to low, and simmer for about 20 minutes or until the lentils are soft. Stir often to prevent the soup from sticking to the bottom of the pan. When the lentils are soft and the soup has thickened.
Serve this Lentil Soup with Mexican Chorizo with crusty bread or cornbread.
Calories: 378kcal | Carbohydrates: 28g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 1488mg | Potassium: 694mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3440IU | Vitamin C: 33mg | Calcium: 54mg | Iron: 4mg