Mexican Chorizo and Corn Soup Recipe

Mexican Chorizo and Corn Soup Recipe
Mexican Chorizo and Corn Soup Recipe photo by Taste of Home
Publisher Photo

Mexican Chorizo and Corn Soup Recipe

Be the first to add a review
Publisher Photo
This filling soup is great when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague Island, Virginia
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 3/4 pound bulk fresh chorizo or spicy pork sausage
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 poblano pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
  • 3 cups frozen corn (about 16 ounces)
  • 1/2 cup sour cream
  • 1 cup crumbled queso fresco or shredded Monterey Jack cheese
  • Chopped fresh cilantro

Directions

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
In drippings, saute onion and red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth.
Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. Serve with cheese and cilantro. Yield: 10 servings (3-1/2 quarts).
Originally published as Mexican Chorizo and Corn Soup in Simple & Delicious August/September 2017

Nutritional Facts

1-1/3 cups: 304 calories, 15g fat (6g saturated fat), 41mg cholesterol, 1095mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 16g protein.

  • 3/4 pound bulk fresh chorizo or spicy pork sausage
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 poblano pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
  • 3 cups frozen corn (about 16 ounces)
  • 1/2 cup sour cream
  • 1 cup crumbled queso fresco or shredded Monterey Jack cheese
  • Chopped fresh cilantro
  1. In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
  2. In drippings, saute onion and red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth.
  3. Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. Serve with cheese and cilantro. Yield: 10 servings (3-1/2 quarts).
Originally published as Mexican Chorizo and Corn Soup in Simple & Delicious August/September 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexican Chorizo and Corn Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review