Tuesday , 16 January 2018

3 C Soup: Chorizo, Chickpea and Collard Greens

I’ve been on a soup kick lately (surprise, surprise) and I’ve got a ton of soups to post soon.

I also just realized that in almost every soup I’ve made, I’ve included either collard greens or kale but eh.  Greens are super delicious and perfect in soup/stew applications plus they’re super healthy and nutritious.

But anyway, let’s get back to the point.  We’re huge fans of chorizo – both Spanish and Mexican.  Spanish chorizo is a dried sausage that comes in both mild and hot versions.  Mexican chorizo is a fresh pork sausage.  When I buy a link of Spanish chorizo I can usually get at least 3 – 4 dishes out of it.  Since it’s dried, 4 oz of Spanish chorizo is a lot of chorizo.  Plus once you halve or quarter each slice it stretches even further.

For some extra protein and a bit more heartiness, chickpeas are added.  Dried New Mexican chilies add a wonderful smoky flavor and fire roasted tomatoes round it all out to make one satisfying dish. 

You could certainly serve this with bread or skip the carb completely and just do a salad, but I served with a corn tortilla to sop up any of the remaining soup in the bowl.  You could also take the tortillas and either rip them up into small pieces or chop in a food processor and boil the tortillas in with the soup to give it more of a stew consistency and thicken it up.

Either way it’ll be good, and on a cold winter night this was a perfect dinner.

Chorizo, Chickpea and Collard Green Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4

Calories per serving: 401

Fat per serving: 15.1

Chorizo, Chickpea and Collard Green Soup


  • 4 large dried New Mexican chiles (hot or mild depending on your preference), stemmed and seeded
  • 2 cups boiling water
  • 1 1/2 cups chopped sweet onion
  • 1 tsp olive oil
  • 4 oz sliced Spanish chorizo (hot or mild depending on your preference) – if thinly sliced cut into half moons, if thicker sliced, cut into quarters
  • 4 garlic cloves, minced
  • 1/2 lb collard greens (about 4 cups), stemmed and chopped (for less prep feel free to use the bagged pre-trimmed kind)
  • ¾ tsp Mexican oregano
  • 3/4 teaspoon ground cumin
  • ½ tsp chipotle chili powder (for more heat) OR Spanish smoked paprika (for less heat)
  • 1/2 teaspoon ground cinnamon
  • 1/2 – 1 tsp of hot sauce (optional)
  • Salt and Pepper, to taste
  • 3 - 4 cups of chicken stock, depending on how thick or thin you want it
  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 (14.5-oz) can fire-roasted crushed tomatoes, undrained
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) crumbled queso fresco (can sub fresh mozzarella if you can’t find queso fresco)


  1. Heat a small cast iron skillet over high heat. Toast the chilies (1 or 2 at a time) for 5 seconds on each side then, flattening with a spatula, then place into a glass bowl. Pour two cups of boiling water over the chilies and let soak for 20 – 25 minutes or until plump.
  2. Place the chilies and water mix into a blender or food processor and blend well.
  3. Pour 1 tsp of olive oil into a dutch oven or soup pot over and heat over medium high heat. Add onion, garlic and chorizo, sauté, stirring frequently for about 5 minutes until onions have softened and chorizo has started to render. Add in chili/water mix, chicken stock, collard greens, spices, chickpeas and tomatoes and bring to a boil. If you’re doing the tortillas with the soup, now is also the time to rip them up and throw them into the pot. Reduce heat and simmer 30 minutes. If you're a person who likes their collard greens cooked down more, feel free to increase the simmer time to an hour, I would just add in an extra cup of chicken stock to make sure it doesn't cook down too much.
  4. Taste and adjust any seasoning. Divide between four bowls and sprinkle crumbled queso fresco over the top. Warm tortillas and serve alongside. Enjoy!

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  1. Mmmm! This soup sounds amazing 🙂 We’re pretty much the same about chorizo, love it in every delicious form!
    Parsley Sage recently posted..Taste of Rum PointMy Profile

  2. Looks really tasty. But isn’t it spicy? I can see some red sauce there.

    Thanks for sharing this unconventional food!


  3. I love all of the wonderful south-of-the-border flavors in this soup! It sounds delicious and warming for a cold, winter evening.
    Susan recently posted..Quiche Maraîchère For National Pie DayMy Profile

  4. Always looking for another way to incorporate chickpeas! Thanks for the suggestion!
    Lou recently posted..Pancakes for Dinner!My Profile

  5. Looks delish and I LOVE the addition of the greens! I’m a big fan of soup, too. Great idea to add chick peas for extra protein!
    Ann recently posted..Cauliflower Steaks with Olive Relish and Tomato SauceMy Profile

  6. Definitely a soup for a cold winter’s night! I’m loving all of these spicy dish, chile peppers, chorizo, chili powder – YUM! You threw in a southern twist there with the collards. Great recipe!
    mjskit recently posted..Huevos RancherosMy Profile

  7. This sounds like a winner! Stomach is growling now… I think this would also be a great combination with some Mexican cornbread!!

  8. keep your soup recipes coming… hubs and i are into soup medley lately too. i love chorizos it perks up every dish cooked with it especially in a pot of soup.
    i hope you are enjoying a wonderful day,
    skip to malou recently posted..A plate for Joey: pan seared salmon with green tea and lemongrass sauceMy Profile

  9. I’m with you on the soup cravings… this one looks mighty satisfying and delicious… love the addition of collard greens and the Mexican spice influences. Delightful and healthy to boot!
    Kelly @ Inspired Edibles recently posted..Sweet Potato and Black Bean Burritos with Avocado and ArugulaMy Profile

  10. Chorizo in that soup will add some good garlicky and spicy flavours, I am a huge fan of it as well.
    Raymund recently posted..PinakbetMy Profile

  11. More soup recipes coming? Sounds great! I love all kinds of soup recipe and I try beyond my comfort zone! This soup looks nice… I ate dinner already but I can totally drink a big bowl of it. Delicious!
    Nami | Just One Cookbook recently posted..Mom’s Shrimp BallMy Profile

  12. I’m really enjoying the design and layout of your blog. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a designer to create your theme? Superb work!

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