Helena'S Chorizo & Catfish Soup Recipe

Name: Helena'S Chorizo & Catfish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots; 2 cups red potatoes; 1 cup white onion; 1 cup chayote squash; 2 cups Roma tomatoes; 4 ounces chorizo Pork; 2 pounds catfish fillets plus bones, tail and fins; 1/2 gallon water; 2 bay leaves; 2 cloves garlic; 1 tablespoon oregano leaves; 1/4 cup fresh cilantro; 3 tablespoons salt; 8 corn Small, Soft Tortillas; 8 tablespoons cotija cheese Crumbled; 4 tablespoons olive oil

Servings: persons

2 cups carrots
2 cups red potatoes
1 cup white onion
1 cup chayote squash
2 cups Roma tomatoes
4 ounces chorizo Pork
2 pounds catfish fillets plus bones, tail and fins
1/2 gallon water
2 bay leaves
2 cloves garlic
1 tablespoon oregano leaves
1/4 cup fresh cilantro
3 tablespoons salt
8 corn Small, Soft Tortillas
8 tablespoons cotija cheese Crumbled
4 tablespoons olive oil

1
Cut all Root Vegetables, Squash and Tomatoes in large dice pieces.
2
Cook Chorizo on medium heat in a 2 gallon soup pot until light brown.
3
Add Fish bones Bay Leaves, Garlic, Oregano and the water, bring to a boil, take down heat and simmer for 40 minutes.
4
Take out fish bones, tail and fins.
5
Add all Vegetables and cook for another 15-20 minutes.
6
Add Catfish Fillets in bite size pieces, ruffly chopped Cilantro and Salt, cook for another 5-10 minutes, until fish is cooked and vegetables are soft.
7
Crumble Cotija over each Corn Tortilla and sprinkle Olive Oil over. Brown under oven broiler until golden and crispy.
8
Serve soup with Tortilla on top.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups carrots, 2 cups red potatoes, 1 cup white onion, 1 cup chayote squash, and more.

Yes, Helena'S Chorizo & Catfish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Helena'S Chorizo & Catfish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions