Pea Soup with Chorizo and Chipotle Peppers
Warm, smoky, and irresistibly hearty, Pea Soup with Chorizo and Chipotle Peppers is a vibrant twist on traditional comfort food. This recipe combines the natural sweetness of tender green peas with the bold flavors of spicy chipotle peppers in adobo sauce, creating a perfectly balanced bowl of goodness. Crispy chorizo adds an indulgent, savory bite, while creamy chicken broth and a touch of heavy cream lend a luxuriously smooth texture to the soup. Finished with fresh cilantro and a bright squeeze of lime, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, this quick and robust soup is ideal for weeknight dinners or impressing guests. Whether you're craving something cozy or a bold flavor adventure, this recipe delivers the best of both worlds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 200 grams Chorizo sausage
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 peppers Chipotle peppers in adobo sauce
- 500 grams Frozen green peas
- 4 cups Chicken broth
- 0.5 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Cilantro leaves
- 4 pieces Lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo into thin rounds and cook in the pot until browned and slightly crispy, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
Finely chop the onion and mince the garlic. Add them to the pot and sauté in the rendered chorizo fat until soft and translucent, about 5 minutes.
Chop the chipotle peppers finely and stir them into the pot along with the adobo sauce from the can.
Add the frozen peas and stir to combine, cooking for 2 minutes to allow the peas to thaw slightly.
Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes to allow the flavors to meld.
Carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Reheat the soup gently if needed, then ladle it into bowls.
Garnish each serving with crispy chorizo pieces, a sprinkle of chopped cilantro, and a squeeze of lime juice. Serve immediately.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 7319 mg | 318% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 37.1 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
