Chickpea and Chorizo Taco Soup
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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.
Instant Pot Chickpea and Chorizo Taco Soup
A lower fat homemade chorizo in a perfectly spicy soup with chickpeas, tomatoes, corn, and green chiles.
- 1 lb Lean Ground Beef macros with 96/4
- 10 oz Reduced Fat Pork Sausage I used a tube of Jimmy Dean
- 2 15 oz cans Chickpeas or Garbanzo Beans drained
- 15 oz can Corn drained
- 2 15 oz cans Stewed Tomatoes
- 1 can Rotel
- 15 oz can Chicken Broth
- 2 Tbsp Paprika
- 1 Tbsp Ground Chipotle Peppers you could also use 1/2-1 Tbsp smoked paprika
- 1 Tbsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Cumin
Set your Instant Pot to its sauté function and spray the pot with nonstick cooking spray before adding the beef and pork sausage. (If you're using the stovetop, add the meat to a large pot over high heat and follow the same instructions.)
While the meat cooks, mix the spices in a small bowl or add directly to the pot, depending on how fast you work. (Be careful not to burn the meat.)
Once the meat is cooked and no pink remains, turn the Instant Pot off. (Stovetop, reduce heat to low-medium.)
Add the remaining ingredients to the Instant Pot. Stir well.
Seal the Instant Pot and cook for 10 minutes on manual with quick release pressure. (On the stovetop, simmer for 10-15 minutes, stirring often.)
Release the pressure or remove from heat. Serve with tortilla chips, a dollop of fat free Greek yogurt, or however you prefer. Enjoy!
- Each serving has 3 Smart Points.
- To make this chorizo taco soup in a crockpot, cook the beef and pork sausage in a large skillet with the spices before adding everything into a crockpot and cooking for 2 hours on high or 3-4 hours on low.
- Be sure you're using at least a 6 Qt Instant Pot. Otherwise, the recipe as-is won't fit.
When you try this chickpea and chorizo taco soup, I wanna hear about it. Take a picture of your creation and tag me on Instagram and I’ll be sure to share it with the world! I also appreciate feedback (good or bad) in the form of recipe reviews. Let me know how I can make this recipe or future recipes better.