Name: Chorizo & White Bean Soup
Ingredients: 12 oz chorizo sausage, casings removed and diced (or use ground sausage if you can find it); 1 medium onion, diced; 2 large carrots, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; Pinch of red pepper flakes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ¼ cup dry white wine (optional); 6 cups low-sodium chicken stock; 1 bay leaf; 1 (14.5-oz) can diced tomatoes; 1 (15-oz) can cannellini beans, drained and rinsed; 1 cup frozen corn; ½ cup whole milk or half-and-half (optional); Mexican crema (or sour cream/yogurt thinned with a little milk); Chopped parsley or cilantro; Lime wedges; Crumbled queso fresco cheese (or feta)

Ingredients

Scale

12 oz chorizo sausage, casings removed and diced (or use ground sausage if you can find it)
1 medium onion, diced
2 large carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
Pinch of red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
¼ cup dry white wine (optional)
6 cups low-sodium chicken stock
1 bay leaf
1 (14.5-oz) can diced tomatoes
1 (15-oz) can cannellini beans, drained and rinsed
1 cup frozen corn
½ cup whole milk or half-and-half (optional)

Optional Garnishes:

Mexican crema (or sour cream/yogurt thinned with a little milk)
Chopped parsley or cilantro
Lime wedges
Crumbled queso fresco cheese (or feta)

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Instructions

In a large pot or Dutch oven, cook the chorizo over medium-high heat, breaking it up with a wooden spoon, until it is rendered and crispy. Using a slotted spoon, remove the chorizo from the pot and place on a plate lined with paper towels. Set aside.
Reduce the heat to medium. To the drippings in the pan, add the onion, carrot, and bell peppers. Season with a pinch of salt and pepper. Cook until the veggies are soft, about 8 minutes. Add in the garlic, red pepper flakes, and spices and cook for a couple more minutes.
Raise the heat to high and add the white wine. Scrape up any browned bits of chorizo/spices from the bottom of the pot (If omitting the wine, just add the stock at this point).
Add in the stock, bay leaf, and canned tomatoes. Bring to a simmer and then reduce the heat to medium-low and cook for 25-30 minutes.
Add the beans, corn, and milk/half-and-half and simmer for another 5 minutes. Return the crispy chorizo to the pot and season the soup, to taste, with additional salt and pepper.
To serve, ladle the soup into bowls and top with desired garnishes. My favorite combination is a drizzle of crema, fresh herbs, crumbled cheese, and a spritz of fresh lime juice.