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Mexican Chorizo and Corn Soup

Total Time

Prep: 15 min. Cook: 35 min.

Makes

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
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

  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 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.
  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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