Taste of Home
Mexican Chorizo and Corn Soup
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 10 servings (3-1/2 quarts).
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
Ingredients
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3/4 pound bulk fresh chorizo or spicy pork sausage
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1 large onion, chopped
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1 medium sweet red pepper, chopped
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1 poblano pepper, seeded and chopped
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3 garlic cloves, minced
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1/3 cup all-purpose flour
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cartons (32 ounces each) reduced-sodium chicken broth
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1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
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3 cups frozen corn (about 16 ounces)
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1/2 cup sour cream
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Optional: Queso fresco and chopped fresh cilantro
Directions
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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.
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2.
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.
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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. 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.
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