Slow Cooker Chicken Chorizo, Lentil & Bean Soup


Soup Ingredients:

  • 4 garlic cloves, peeled
  • 1 large onion, peeled, quartered
  • 12 oz chorizo chicken sausage, sliced 1/2-inch thick
  • 3 carrots, peeled, sliced
  • 1 lb. brown lentils, rinsed well and drained
  • 3 cans (15 oz. each) cans low-sodium chicken broth
  • 2 cans (14 oz. each) diced tomatoes with juice
  • 1 can (14 oz.) chickpeas, rinsed and drained
  • 6 sprigs fresh thyme
  • ½ fresh lime, juiced
  • 1½ teaspoons ground cayenne
  • Salt and Pepper to taste
  • Fresh thyme, for garnish

 Tortilla Ingredients:

  • 4 whole wheat tortillas
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper



  1. In food processor, process garlic with chopping blade until minced.  Add onion and process until coarsely chopped. 
  2. Combine chorizo, carrots, lentils, chicken broth, tomatoes, chickpeas, onion, garlic, cayenne pepper and thyme sprigs in slow cooker and cook on HIGH for 4 hours OR LOW for 6 hours until lentils are soft.  Remove thyme sprigs.
  3. Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper. 


  1. Preheat oven to 425ºF
  2. With pizza cutter, slice tortillas into thin strips and place on baking sheet.
  3. Combine 1/4 teaspoon salt, ½ teaspoon freshly ground pepper and ¼ teaspoon ground cayenne.  
  4. Drizzle olive oil over strips and toss with tongs.  Sprinkle strips with combined spices and toss again with tongs until well coated.
  5. Bake in oven for 8 minutes, tossing once, until browned and crispy.
  6. Spoon soup into bowls and garnish with fresh thyme and Spicy Tortilla Strips.

Serves: 6

TEST KITCHEN TIP:  12 oz turkey kielbasa can be substituted for the chorizo chicken sausage




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