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Crock Pot Chorizo, Corn and Black Bean Soup

Crock Pot Chorizo, Corn and Black Bean Soup

Prep time 30 minutes
Cook time 4 hours on high, 8 hours on low
Ready in 4.5-8.5 hours
Makes 6 servings


  • 3 ears corn
  • 2 tbsp extra virgin olive oil
  • 2 chorizo sausages, removed from casings and chopped into bite size pieces
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 2 tsp salt
  • 1 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 14 oz. can black beans, rinsed
  • 1/4 c cilantro, finely chopped
  • 32 oz. chicken stock
  • 1 1/2 c water
  • juice of 1/2 a lime
  • optional - tortilla chips and hot sauce


1. Cook the corn for 9 minutes in the microwave in the husks. Let cool, remove husks and drizzle corn with extra virgin olive oil.
2. Broil on high for 15-20 minutes, rotating to char all sides of the corn. Set aside to cool then cut the corn off the cob and set aside.
3. In a large sauté pan, cook the chorizo on medium for 5 minutes until it becomes crispy and the fat is rendered.
4. Remove from the pan and throw in the onions, garlic and red pepper with a little more extra virgin olive oil. Add in the salt, pepper, cumin and chili powder.
5. Sweat the vegetables on medium low for 5 minutes and set aside to cool.
6. Combine all of the ingredients in a crock pot and cook on low for 8 hours or high for 4 hours.
7. Finish the soup with 1/2 of the lime juice, a handful of chopped cilantro, a dash of hot sauce and crushed tortilla chips.
Recipe by Alexe Lawrence of