Tortilla Chicken Bean Soup

Super Fast Mexican Soup

Tortilla Soup

Mexican Bean Soup

Mexican Corn Casserole

Salsa Chicken Soup

Mexican Chicken and Rice

Mexican-Inspired Chicken Soup

Mexican Tortilla Soup

Mexican Macaroni and Cheese

Mexican Chicken Tortilla Chowder

Chorizo Scalloped Potato Casserole

Fiesta Chorizo-Chicken Soup

Mexican Cabbage Roll Soup

Chorizo Sausage Corn Chowder

Potato and Chorizo Casserole

Chorizo and Chickpea Soup

Chorizo Chili

Chorizo Tacos

Home Dishes & Beverages Soups Broth & Stock Recipes

Mexican Chorizo and Corn Soup

Name: Mexican Chorizo and Corn Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings (3-1/2 quarts).
Cuisine: North America, Mexican
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; Optional: Queso fresco and chopped fresh cilantro

12 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 35 min.

Makes

10 servings (3-1/2 quarts)

Updated: Jun. 30, 2023

This filling soup is fantastic 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, Virginia

Mexican Chorizo and Corn Soup Recipe photo by Taste of Home

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
Optional: Queso fresco and 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 the 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. If desired, serve with cheese and cilantro.

Nutrition Facts

1-1/3 cups: 269 calories, 13g fat (5g saturated fat), 33mg cholesterol, 1063mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 13g protein.

Mexican Chorizo and Corn Soup

Ingredients

Directions

Nutrition Facts

More from Taste of Home