Crispy Chorizo & Black Bean Soup with Cornbread Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky, hearty soup packed with chorizo and black beans, topped with crunchy cornbread croutons for a meal that stays perfectly hot during delivery. This mexican-inspired soups ready in about 50 minutes pairs olive oil, large, finely diced (1 cup) onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb smoked chorizo, sliced into 1/4-inch rounds, and cook for 5 minutes, stirring occasionally, until crispy and releasing fat — then remove and set aside, leaving oil in pot.
  2. Step 2: Add 1 cup finely diced onion to the pot and cook for 5 minutes until softened, then add 2 cloves minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 can diced tomatoes (with juice), 1 can black beans (drained and rinsed), 4 cups chicken broth, 1 cup corn kernels, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp salt. Bring to a gentle simmer and cook for 20 minutes.
  4. Step 4: Return the crispy chorizo to the pot and simmer for 5 minutes. Season with 1/4 tsp black pepper and additional salt to taste.
  5. Step 5: Serve hot, topped with 1/2 cup cornbread croutons per serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Crispy Chorizo & Black Bean Soup with Cornbread Croutons take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Chorizo & Black Bean Soup with Cornbread Croutons?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Crispy Chorizo & Black Bean Soup with Cornbread Croutons?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Chorizo & Black Bean Soup with Cornbread Croutons for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Chorizo & Black Bean Soup with Cornbread Croutons?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes