Chickpea and Chorizo Taco Soup
Look, I know it’s 1,000 degrees outside right now, but I’m ridiculously obsessed with all things chorizo. Ever since I put together the Best Healthy Nachos on the Internet with the homemade chorizo used in this chickpea and chorizo taco soup, I’m constantly thinking about what to make next. The egg and chorizo breakfast casserole was the obvious follow up. But one of my most popular recipes of all time is my creamy high protein taco soup.
And I understand why. Soup is amazingly easy to make,
souper super filling, and more often that not, very nutritious. This chorizo taco soup, for example, has over 10 grams of protein and only 133 calories per serving. It’s perfectly spicy and leaves you full thanks to the chickpeas and other veggies. I have a feeling this will be another fan favorite on the blog.
Before we dive in, I’d like to mention that while the recipe calls for an Instant Pot, I’ve included instructions for making this chorizo taco soup on the stovetop or even in a slow cooker. If you are using an Instant Pot, be sure to use at least the 6 Qt Instant Pot because the recipe takes up every bit of space. If you have a smaller model, you’ll want to cut the recipe in half or use a crockpot or stovetop method.
Chickpea and Chorizo Taco Soup Ingredients
As I mentioned above, we’ll be using a homemade chorizo. Don’t worry, it’s super simple.
I love chorizo but don’t love the macronutrient breakdown since they’re so high in fat and calories. So, for this chorizo we’ll be using a mixture of lean ground beef and reduced fat pork sausage. The pork sausage gives the chorizo its classic flavor while the beef adds a ton of volume and protein. Really beefing up the chorizo, if you will. The end result is a ground chorizo that’s super high protein, low fat, and low calorie when compared to even the healthiest chorizo products out there.
Beyond the chorizo, everything else you’ll need is canned. Seriously, it’s that easy.
You can see in the image above that I used the Instant Pot to brown the meat before adding everything and pressure cooking. I’ve included instructions in the recipe for doing this without an Instant Pot, but I do love the simplicity of having everything in one pot. If you’re on the fence about buying an Instant Pot, here are a few of my favorite recipes:
The only other ingredient notes I have are about toppings. A little fat free Greek yogurt and fresh cilantro are amazing with the spice of this chorizo taco soup. And if you like a bit of crunch with your soup (of course you do), check out the video below to see how I like to make low calorie tortilla chips. Only 240 calories for an entire baking sheet of chips!
Okay, that’s all I have for recipe notes. Here’s the full recipe.
Yield: 9 servings
Serving Size: 1 C (about 280g)
Amount Per Serving: Calories: 265Total Fat: 9gCarbohydrates: 24gProtein: 22g