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White bean soup just got a whole lot easier – and tastier – with GOYA® White Beans in Sauce! Here, the white beans, which are already seasoned with tomato, cilantro and extra-virgin olive oil, are blended into a smooth puree, mixed with some whole white beans for a heartier texture, and simmered with chicken broth and paprika-spiked chorizo. The result is a warm, comforting soup that is silky smooth, fully delicious and ready in 20 minutes.
2 cans (15 oz. each)
GOYA® White Beans in Sauce, divided
low-sodium chicken broth
GOYA® Extra Virgin Olive Oil, plus more for garnish
1 pkg. (3.5 oz.)
GOYA® Chorizo, finely chopped
finely chopped fresh cilantro, divided
Add 1 can white beans in sauce and chicken broth to blender; puree until very smooth, about 1 minute; set aside.
Heat oil in medium pot over medium-high heat. Add chorizo. Cook, stirring occasionally, until golden brown, about 5 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate; set aside. Add remaining can white beans in sauce and reserved white bean puree to pot; bring bean mixture to boil. Reduce heat to low. Simmer, stirring occasionally, until soup thickens, about 5 minutes.
Stir 2 tbsp. cilantro and most of reserved chorizo into pot; evenly divide soup among serving bowls. Garnish with remaining cilantro and chorizo. Drizzle with olive oil; serve.
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