• Cooking Time: 25
  • Servings: 6-8
  • Preparation Time: 5



  • 1 large white onion, finely sliced
  • 2 cloves of garlic, finely chopped
  • 1 tsp. of smoked paprika
  • 2 celery stalks, cut into fine slices
  • 2 roman tomatoes, quartered and cut into chunks
  • 1-16 oz. can pinto beans, drained
  • Black pepper
  • 4 cups chicken stock
  • ½ lb. beef chorizo, torn into small chunks
  • 2 tbsp. of olive oil


  • In a medium stalk pot heat 1 tbsp. olive oil. When heated, add chorizo and fry until crisp; 2 to 4 minutes. Spoon out chorizo onto a paper towel lined plate. Set aside.
  • Lower heat to medium; next add 1 tbsp. olive oil and heat. Now add chopped onion, chopped celery stalks; fry until tender, 6 to 8 minutes.
  • Next add chopped garlic and smoked paprika; stir well, frying another 1 to 2 minutes.
  • Add chopped tomatoes & stir well. Fry for another minute. Add beef stock and chorizo.
  • Bring to a boil; turn heat down, simmer for 10 minutes.
  • Add drained pinto beans; cook for 5 minutes.
  • Serve warm, with some sour cream on top and sprinkled with chopped cilantro (optional)

Categories: Misc. Soup/Stew 
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