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Chipotle Lentil Soup with Chorizo

A hearty, comforting lentil soup with the well defined flavors of pickled chipotle and chorizo. Perfect for a cold, rainy day.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soups
Cuisine: Mexican
Keyword: Chipotle and chorizo lentil soup, Chipotle Lentil Soup, Lentil Soup with Chipotle and Chorizo
Servings: 8


  • 1 pound of lentils picked and rinsed
  • 8 cups of water
  • 1 tablespoon of olive oil
  • ¾ cup of onion finely diced
  • 3 garlic cloves minced
  • ¾ cup of celery finely diced
  • ¾ cup of carrot finely diced
  • 1 cup of Spanish chorizo ​​finely sliced
  • 2 tablespoons of pickled chipotles minced
  • 1 ½ cup potatoes peeled and diced into 1/3 inch cubes
  • Coarse sea salt


  • In a stock pot over medium-high heat put the lentils with the water to boil. Once it breaks the boil, cook for 10 minutes.
  • In a deep frying pan at medium heat, add the olive oil and onion, garlic, celery and carrots, and sauté for about 5-6 minutes until the onion begins to wilt.
  • Add the sofrito and chipotle to the pot with the lentils, and bring to a boil.
  • Once it boils, lower the heat to medium and add the chorizo and cook uncovered for 10 minutes.
  • Add the potatoes, season with salt and cook uncovered until it boils.
  • Once it boils, cook for 12-15 minutes, until the potatoes are soft but firm.
  • Correct the salt and let it rest for at least half an hour before serving.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg