NO, not safe for water bath.
All are low acid ingrediants except for the tomatos.
Based on the chorizo, a pork sausage, would require pressure canning for 1 hour 30 minutes at 10 psi
(from Ball BB)

Larry

Can you? That is your choice. Should you? No.

Basic principle in safe home canning is "you cannot safely can your own made up recipes". There is no way to determine its pH or density or processing time required or quality of the finished product.

With this list of ingredients the best guess would be the chorizo processing time of 75 mins for pints and 90 mins for quarts at the pressure canning weight required for your altitude. But even that would be only a minimal amount of assured safety and potato/tomato mush.

Then if you factored in the canning soup instructions of using only 1/2 solids and 1/2 liquids per jar you'd end up with very watery taste and potato/tomato mush.

Freeze it instead. Sorry.

Dave

Sounds interesting, but I'd freeze it.

Only fresh ground sausages are to be canned, not things like hot dogs, kielbasa, etc. I am not sure of the ingredients in the chorizo to say whether it is safe to can or not.
Since I am not sure, you would be safe to freeze that soup or make the rest of it,(minus the chorizo) pressure can, using the directions from Univ. of Georgia. Then, freeze your sausages and add to the soup when you open it up to serve it. That would be another option.

Here is a link that might be useful: How to safely can soups.

Thank you all for the input. We will stick to freezing it then, just thought it would be nice to can and take up less space. Thanks again for the help.