Chorizo Cauliflower Rice Stew
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons butter or avocado oil
  • 1 small onion, finely chopped (1/2 cup)
  • 2 finely chopped garlic cloves
  • 1 tsp paprika
  • 1 tsp crushed red chili (optional)
  • ground black pepper
  • 2 tsp salt
  • 1 bay leaf
  • 1 large package (32 oz) of chicken or bone broth (we used unsalted)
  • 1 package of cauliflower rice
  • 2 roasted red bell peppers, peeled, seeded and chopped (see note) or 2 jarred roasted red peppers, chopped
  • 1 pound cooked chorizo sausage (about 4 links) cut into ½-inch pieces or taken out of casing
  • 2 cups loosely packed leafy greens (kale, chard, spinach) torn or chopped into bite-size pieces
  • ½ cup grated Manchego cheese (optional)
  1. Pour the butter or avocado oil into a large soup pot and place over medium heat.
  2. Add the onion and garlic and cook until the onion is softened, stirring frequently.
  3. Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices.
  4. Add the cauliflower rice, red bell pepper and 4 cups chicken broth to the pot and bring to a simmer.
  5. Cook, partially covered, 20 - 25 minutes.
  6. Adjust the heat to medium-low if it starts to boil.
  7. While that is cooking, in medium or large pan, cook your chorizo. You can cook it in the casing and then cut it into ½ inch slides or you can take it out of the casing (that is what we did) and cook it like ground beef.
  8. Once the sausage is cooked, set it aside.
  9. Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan.
  10. Add about ½ cup more water if you prefer a thinner consistency.
  11. Taste for seasoning and add more salt and pepper to taste.
  12. Stir the chorizo and greens into the hot stew to wilt the greens.
  13. Serve in bowl topped with the grated cheese if you would like but it's just as good without :)
We used Pacific Foods Organic Chicken Bone Broth (from Costco!). If you use salted chicken broth, then omit the extra 2 tsp of salt.

We took the sausage out of the casing and cooked it like ground beef. I think the texture was a little odd to the kids in the soup but my husband and I sure loved it. But next time I might try to cook the sausage as a whole and then cut up slices to add to the soup.

We skipped the crushed red pepper for the kids's sake.
Recipe by Stir It Up! at