Mexican Chorizo and Corn Soup
Total TimePrep: 15 min. Cook: 35 min.
Makes10 servings (3-1/2 quarts)
I rarely follow recipes exactly, but this one I did, and it came out perfect.
Delicious! Had no problemo or frozen corn. I used a can of southwestern corn with poblanos in it and a can of fire roasted corn. It's a keeper!
Totally delish! I did not have any chorizo on hand, so I substituted a 1 lb tube of breakfast sausage with a 1/4 tsp chili pepper flakes, plus I used 2 poblano peppers (instead on 1). After making this soup for a group of friends, they all asked me for the recipe! Thank you for sharing!!!!
We made this tonight. Was a bit of a "we have most of this and ill improvise the rest" dinner. Eyeballed all the measurements. Used garlic powder instead of garlic. Only had 3 small potatoes. Used 2 cans of corn. Added oregano at the end and served over rice. Oh and used a green pepper and half a jalepeno. Super yum. Family loved it. Will make again!